Quick 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!
This recipe is under 650kcal per serving.
We’ve replaced the pea pods in this recipe with green beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
carrot
1 packet
green beans
1 packet
baby leaves
1 packet
thyme
2 clove
garlic
½
lemon
1 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; )
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. 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide chicken, potato mash and steamed veggies between plates. • Spoon herby brown butter sauce over chicken and mash. • Serve with remaining lemon wedges. Enjoy!