Apricot-Mustard Chicken Breast
with Sugar Snap Peas, Carrots and Savoury Pan Sauce- Mustard
- Wheat
- Sulphites
- Soy
- Milk
- Milk
- Sesame
- Tree nuts
- Mustard
- Egg
- Peanuts
- Wheat
- Fish
- Soy
- Sulphites
- Crustaceans
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken breasts • Basmati rice • Sugar snap peas • Carrot • Shallot • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • All-purpose flour (wheat) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May be present: Milk, Sesame, Tree nuts, Mustard, Egg, Peanuts, Wheat, Fish, Soy, Sulphites, Crustaceans)
113 g
Sugar Snap Peas
113 g
Carrot, coins
7 g
Parsley
1 unit(s)
Shallot
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
2.5 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat oven to 425 ˚F. Wash and dry all produce.
- To a medium pot, add half the garlic salt, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add chicken. Sear 1-2 min per side. (NOTE: Chicken will finish cooking in the next step.)
- While chicken sears, peel, then finely chop shallot.
- Trim sugar snap peas.
- Roughly chop parsley.
- Transfer chicken to a parchment-lined baking sheet, reserving chicken fat in the pan. Spread half the apricot spread over top of chicken.
- Roast in the middle of the oven for 14-16 min, until golden and cooked through.**
- Let chicken rest on a cutting board for 5 min before slicing.
- Meanwhile, reheat the pan with reserved chicken fat over medium. When the pan is hot, add carrots and 1/3 cup water (use same for 4 servings). Cook for 4-6 min, stirring often, until water evaporates.
- To the pan with carrots, add 1/2 tbsp (1 tbsp) butter and sugar snap peas. Cook for 2-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Transfer to a bowl. Stir in half the parsley. Cover to keep warm.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add shallots. Cook for 1-2 min, stirring often, until golden brown.
- Sprinkle flour over top, then stir to coat.
- Slowly whisk in 1/2 cup (1cup) water. Cook for 1-2 min, stirring often, until simmering.
- Stir in broth concentrate, soy sauce, mustard and remaining apricot spread. Cook for 1-2 min, stirring often, until simmering and slightly thickened.
- Fluff rice with a fork. Stir in remaining parsley.
- Stir any chicken resting juices into sauce.
- Thinly slice chicken.
- Divide rice, veggies and chicken between plates.
- Spoon apricot-mustard pan sauce over chicken.
If you've opted to get chicken breasts, sear 1-2 min per side, then roast in the same way the recipe instructs you to roast pork tenderloin.**
