Sage Chicken Breasts and Apple Chutney
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sage Chicken Breasts and Apple Chutney

Sage Chicken Breasts and Apple Chutney

with Onion Gravy

Sage and chicken are a classic pairing made even more delicious with a side of apple chutney and creamy mash. A drizzle of onion gravy finishes this dish perfectly!


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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

7 g


2 unit

Gala Apple

460 g

Russet Potato

113 g

Yellow Onion

2 unit

Chicken Broth Concentrate

170 g


1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Garlic, cloves

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp


¼ cup


(Contains Milk)

½ tsp



Nutrition Values

Calories900 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate87 g
Sugar28 g
Dietary Fiber10 g
Protein47 g
Cholesterol190 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small pot
Measuring Cups


Prep and start potatoes

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Roast carrots

Meanwhile, peel, then cut carrot into 1/2-inch coins. Add carrots and 1 tbsp oil (dbl for 4 ppl) to a parchment lined-baking sheet. Season with salt and pepper, then toss to combine. Roast carrots in the top of the oven, tossing halfway through, until carrots are tender 12-14 min.

Cook chicken

Strip sage leaves from stems, then finely chop. Pat chicken breasts dry with paper towels. Season with salt, pepper and half the sage. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until pork is golden, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until chicken is cooked through, 6-10 min.**

Make chutney

Peel, core then cut apple into 1/4-inch cubes. Peel, then cut onion into 1/4-inch cubes. Heat a small pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 pp), then apples and half the onion. Cook, stirring often, until apples have softened, 4-5 min. Sprinkle 1/2 tsp sugar (dbl for 4 ppl) over apples. Using a potato masher, lightly mash the apples. Season with salt and pepper to taste. Set aside.

Make gravy

Peel, them mince or grate the garlic.Reheat the same pan (from step 3) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic, remaining onions and remaining sage. Season with salt and pepper. Cook, stirring often, until onions soften, 2-3 min. Sprinkle flour over onions. Cook, stirring frequently, until coated, 1 min. Add broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan with onions. Cook, stirring often, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Thinly slice chicken. Divide chicken, mash, carrots and apple chutney between plates.Spoon gravy over chicken and mash