Seared Chicken & Creamy Onion Sauce
with Steamed Green Beans & Veggie Mash
There’s only one soulmate sauce for a tender chicken and that’s a white sauce. Add some onion to this creamy dream and drizzle it over to serve beside a cheerful veggie mash of potato and carrot.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced leek with onion, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
potato
2
carrot
1 bag
green beans
1
Brown Onion
1 packet
chicken breast
1 sachet
Chicken-Style Stock Powder
½ bottle
cream
(Contains Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato and carrot, then cut both into small chunks. Trim green beans. Thinly slice onion. • Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• While the potato and carrot are cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine Aussie spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and toss to coat.
• When the potato and carrot have 7-8 minutes remaining, place a colander or steamer basket on top of the saucepan and add green beans. • Cover with a lid and steam until the green beans are tender. Transfer green beans to a bowl, season to taste and cover to keep warm. • Drain potato and carrot, then return to the saucepan. Add the butter and a pinch of salt and mash until smooth. Cover to keep warm.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Set aside on a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add chicken-style stock powder and cream (see ingredients). Cook, stirring, until slightly thickened, 1-2 minutes.
TIP: Add a splash of water if the sauce looks too thick.
• Divide veggie mash and seared chicken between plates. Top with creamy onion sauce. • Serve with steamed green beans. Enjoy!