Maple-Mustard Chicken with Candied Walnuts
with Roasted Broccoli and Creamy Mashed Potatoes- Walnuts
- Milk
- Mustard
- Mustard
- Soy
- Egg
- Fish
- Wheat
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- May contain traces of allergens
- Gluten
Ingredients: Chicken breasts • Yellow potato • Broccoli • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Maple syrup • Walnuts • Brown sugar • 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) • Chives • Garlic • Spanish spice blend (spices, dehydrated onion, dehydrated garlic, salt, tomato powder, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
227 g
Broccoli
28 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
56 mL
Cream
(Contains: Milk)
2 tbsp
Maple Syrup
2 unit(s)
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
7 g
Chives
300 g
Yellow Potato
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
Not included in your delivery
2.25 tsp
Salt*
1.5 tbsp
Oil*
2 tbsp
Butter*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Peel garlic.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, garlic cloves, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Thinly slice chives.
- In a small bowl, stir together maple syrup and mustard. Set aside.
- Meanwhile, cut broccoli into bite-sized pieces. To an unlined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 16-18 min, tossing halfway through, until golden.
- Meanwhile, pat chicken dry with paper towels, then season with salt and Spanish Spice Blend.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 2-3 min per side, until golden.
- Transfer chicken to another unlined baking sheet.
- Roast in the top of the oven for 10-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Reheat the same pan over medium. While the pan heats, line a plate with parchment paper.
- When the pan is hot, add brown sugar and 1 tbsp (2 tbsp) water. Season with salt. Stir for 1 min, until brown sugar melts.
- Add walnuts to the pan. Cook for 1-2 min, stirring often, until mixture turns into a thick, caramel-like glaze and coats walnuts.
- Remove the pan from heat.
- Carefully transfer hot candied walnuts to the prepared plate. (NOTE: Don't touch candied walnuts; they will be very hot.)
- Using a rubber spatula, spread into an even layer. Set aside to cool for 5 min.
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Mash cream, half the chives and 2 tbsp (4 tbsp) butter into potatoes until creamy.
- Season with salt and pepper.
- Divide chicken, creamy mashed potatoes and broccoli between plates.
- Spoon maple-mustard over chicken, then sprinkle with remaining chives.
- Sprinkle candied walnuts over top of broccoli.
If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork.**
