HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken And Creamy Chive Sauce
Chicken and Creamy Chive Sauce

Chicken and Creamy Chive Sauce

with Parmesan Potato Wedges and Green Veggies

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Creamy chive sauce envelops tender chicken with delicate onion flavour. Potato wedges and garlicky greens add the perfect balance to this decadent dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

460 g

Russet Potato

200 g


170 g

Green Beans

90 mL

Sour Cream


1 tbsp

All-Purpose Flour


7 g


50 g


1.5 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

½ cup



1 tbsp



2 tbsp


0.13 tsp

Salt and Pepper*

0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber7 g
Protein53 g
Cholesterol175 mg
Sodium1430 mg
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F. Wash and dry all produce

Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4ppl) and half the garlic salt on a baking sheet. Season with pepper. Roast in the middle of the oven, until golden brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of the oven, rotating sheets halfway through cooking)


Trim green beans. Cut zucchini into 1/4-inch thick rounds. Peel, then finely chop shallot. Thinly slice chives. Pat chicken dry with paper towels, then sprinkle with remaining garlic salt. Season with pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.**


Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then green beans and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from the heat, then transfer veggies to a plate. Cover to keep warm.


Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Sprinkle flour over shallots. Cook, stirring often, until coated, 1-2 min. Add 1/2 cup milk (dbl for 4ppl) and broth concentrate(s). Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove pan from the heat, then stir in sour cream and half the chives. Season with salt and pepper.


When potatoes are done, sprinkle with Parmesan cheese. Thinly slice chicken. Divide chicken, potatoes and veggies between plates. Spoon sauce over chicken and sprinkle with remaining chives.