Quick Double Herby Chicken & Brown Butter Sauce
with Potato Mash & Steamed Veggies
The garlicky, buttery sauce is the star of this meal, drizzled over tender chicken to add juiciness and flavour. Let’s add a creamy mash to help soak up the last of that sauce, and some steamed veggies to cut through all that richness. Bon appétit!
The quantities provided above are averages only.
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Ingredients
2
Potato
1
Carrot
1 packet
Green beans
1 packet
baby leaves
1 packet
thyme
2 clove
garlic
½
lemon
2 packet
chicken breast
1 sachet
Seasoning Blend
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
20 g
butter (for the mash)
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
40 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of water to the boil. Cut potato into large chunks. Cut carrot into sticks. Trim green beans. • Cook potato in the boiling water for 6 minutes. • Place a colander or steamer basket on top and add carrot and green beans. • Cover with a lid and steam until veggies are tender, and potatoes are easily pierced with a fork, 7-8 minutes. Transfer carrot and green beans to a bowl and add baby leaves. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt and mash until smooth.
• Meanwhile, pick and finely chop thyme leaves. Finely chop garlic. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and seasoning blend. Dip chicken into flour mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium heat with the butter(for the sauce) and cook until beginning to brown, 1-2 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Remove from heat, return chicken and add a squeeze of lemon juice and a splash of water. Turn to coat and season to taste.
• Divide chicken, potato mash and steamed veggies between plates. • Spoon herby brown butter sauce over chicken and mash. Serve with remaining lemon wedges. Enjoy!