Creamy Leek and Mustard Chicken
with Green Beans and Mashed Potatoes- Sulfites
- Moutarde
- Lait
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.
Ingrédients
340 g
Poitrines de poulet
2 pièce(s)
Pomme de terre Russet
170 g
Haricots verts, parés
85 g
Poireau, émincé
1 cs
N'utilisez pas de vinaigre (sulfites)
1 cc
Raifort
(Contient: Sulfites)
2 cc
Moutarde à l’ancienne
(Contient: Moutarde)
1 pièce(s)
Concentré de bouillon de poulet
3 cs
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
pièce(s)
Huile*
Ustensiles
Instructions
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!
