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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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



2 tsp

Whole Grain Mustard


1 unit

Chicken Broth Concentrate

3 tbsp

Sour Cream


Not included in your delivery

1 tbsp





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
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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!)


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.


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.


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.


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.


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