Seared Chicken & Sour Cream Sauce
with Mash & Garlic Veggies
The star of tonight's meal is this homestyle sauce; velvety sour cream is gently infused with Nan's special seasoning to make a sauce that pairs perfectly with chicken and fluffy potato mash. You simply won’t believe you made this amazing meal at home!
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 sachet
Chicken-Style Stock Powder
1
carrot
½ head
broccoli
1 packet
chicken breast strips
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sour cream
(Contains Milk; )
1 bag
parsley
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the chicken-style stock powder, milk and 1/2 the butter, then mash until smooth. Season to taste, then cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, thinly slice the carrot into sticks. Cut the broccoli (see ingredients) into small florets, then roughly chop the stalk. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the chicken breast strips and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccoli, tossing, until tender, 4-6 minutes. Add 1/2 the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken strips until browned and cooked through, 3-4 minutes each side.
Reduce the heat to medium, then add the garlic paste and remaining butter and cook until fragrant, 1 minute. Remove from the heat, then add the sour cream and stir to combine.
Divide the mash, garlic veggies and seared chicken between plates. Spoon over the sour cream sauce from the pan and tear over the parsley to serve.