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Creamy Leek and Mustard Chicken

Creamy Leek and Mustard Chicken

with Green Beans and Mashed Potatoes

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Why did the chicken cross the road? In this case, it’s definitely to get to the mustard on the other side, because, boy, do those two make a mean combination! We’ve added some tender, crunchy green beans and creamy potatoes to soften the mustardy goodness.

Allergens:Sulphites/SulfiteMustard/MoutardeMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

2 unit

Russet Potato

170 g

Green Beans, trimmed

85 g

Leek, sliced

1 tbsp

DO NOT USE Vinegar (Sulphites)

1 tsp

Horseradish

(ContainsSulphites/Sulfite)

2 tsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

1 unit

Chicken Broth Concentrate

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2268 kJ
Calories542 kcal
Fat17 g
Saturated Fat7 g
Carbohydrate51 g
Sugar5 g
Dietary Fiber6 g
Protein47 g
Cholesterol129 mg
Sodium636 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Boil the potatoes: Wash and dry all produce. Peel and cut the potatoes into 1/2-inch pieces. In a medium pot, combine the potatoes with enough salted water to cover them. Boil over medium-high heat until the potatoes are fork-tender, 10-12 min. (A fork should pierce through the potatoes very easily!)

2

Cook the green beans: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the green beans. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 8-10 min. Stir in half the mustard. Transfer to a plate and cover to keep warm.

3

Cook the chicken: Season the chicken with salt and pepper. Heat the same pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the chicken is golden-brown on the bottom, 3-4 min. Flip the chicken over, and reduce the heat to medium-low. Cover and cook until chicken is cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer to a plate and cover to keep warm.

4

Make the creamy leek sauce: Add the leeks to the same pan. Cook, stirring occasionally, until softened, 3-4 min. Stir in the broth concentrate(s), horseradish, remaining mustard, 1/2 bottle vinegar (1 bottle for 4 people) and 1/4 cup water (double for 4 people). Remove the pan from the heat and stir in the sour cream.

5

Mash the potatoes: Drain the potatoes and return them to the same pot. Using a potato masher or fork, mash the potatoes with the butter until smooth. Season with salt and pepper.

6

Finish and serve: Divide the green beans, chicken and mashed potatoes between plates. Spoon over the creamy leek sauce. Enjoy!