Chicken in Creamy Thyme Sauce
with Roasted Brussels Sprouts
Soon you will be drizzling everything with this creamy thyme sauce! It goes equally well with prawns or roasted broccoli as with chicken.
Cals 769 · Prot 60 · Carbs 55 · Fat 35
Tips for Kids
45 min
Soon you will be drizzling everything with this creamy thyme sauce! It goes equally well with prawns or roasted broccoli as with chicken.
Cals 769 · Prot 60 · Carbs 55 · Fat 35
Tips for Kids
Ingredients
Chicken
Chicken breast
400 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Sauce
Cooking cream
4*
200 ML
Water
100 ML
Chicken stock cube
4*5*9*15*
1 Piece
Garlic onion powder
4 Grams
Fresh thyme
10 Grams
Butter
4*
20 Grams
Lemon
1 Piece
Roast
Potatoes
450 Grams
Red pepper
1 Piece
Brussels sprouts
200 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3196 / 769 |
| Fats (g) | 35.3 |
| of which saturated (g) | 23.8 |
| Carbohydrates (g) | 55 |
| of which sugars (g) | 12.9 |
| Fibers (g) | 14.1 |
| Proteins (g) | 60.2 |
| Salt (g) | 3.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep and roast
- Preheat the oven to 200°C/180°C fan.
- Chop the potatoes (skins on) into bite-sized pieces.
- Deseed and chop the red pepper into medium chunks.
- Trim and halve the brussels sprouts.
- Add the potatoes, peppers and brussels sprouts (cut side up) onto a lined baking tray with a generous drizzle of oil and a generous pinch of salt.
- Roast for 30-35 min.
Tip! If cooking for kids, reserve some fresh pepper.
2 Fry chicken
- Meanwhile, heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the chicken with a pinch of salt.
- Fry for 5 min on either side until golden and cooked through.
- Season with black pepper to taste.
- Transfer the chicken onto a plate and set aside.
- Reserve the pan.
Tip! Slice any thicker chicken breasts in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes. Thinner chicken will be easier to cook in a pan.
3 Make sauce
- Return the reserved pan over medium heat.
- Add the cooking cream, measured water, 0.5 chicken stock cube, garlic onion powder and the whole thyme springs (reserve 3-4 thyme sprigs for garnish).
- Simmer for 3 min.
Tip! Simmering is more gentle than boiling. If the sauce is bubbling vigorously, reduce the temperature slightly.
4 Add chicken
- Return the chicken into the pan.
- Cook in the sauce for a final 5 min or until the sauce thickens and the chicken has cooked through.
- Remove the whole thyme sprigs.
- Take the pan off the heat.
- Add the butter and stir it into the sauce.
- Slice the lemon into wedges.
- Season the sauce and the chicken with a generous squeeze of lemon juice.
- Pick the reserved thyme.
Tip! If the sauce thickens before the chicken has cooked through, add a small splash of water or cover the pan with a lid.
5 Serve
- Slice the chicken.
- Serve the Chicken in Creamy Thyme Sauce with Roasted Brussels Sprouts, potatoes and red peppers.
- Drizzle everything with the creamy and lemony thyme sauce.
- Garnish with the reserved thyme leaves.
Tip! If cooking for kids, serve the plain chicken and the potatoes separately. Serve with the reserved fresh red pepper bites. Serve some of the sauce on the side.
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