Chicken with Creamy Mustard Sauce

Name: Chicken with Creamy Mustard Sauce and Roasted Vegetables with Thyme
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Red onion; 2 Piece of Garlic cloves; 15 Grams of Fresh parsley; 20 Grams of Corn starch; 2 Grams of Dried oregano; 100 ML of Cooking cream; 1 Piece of Chicken stock cube; 150 ML of Water; 24 Grams of Dijon mustard; 150 Grams of Cherry tomatoes; 2 Piece of Carrot; 300 Grams of Broccoli florets; 2 Grams of Dried thyme

and Roasted Vegetables with Thyme

A French-inspired dish with a rich, decadent sauce and plenty of vegetables on the side.

257 Reviews

Cals 535 · Prot 56 · Carbs 47 · Fat 17

Low Carb

Calorie Smart

45 min

Chicken with Creamy Mustard Sauce and Roasted Vegetables with Thyme

A French-inspired dish with a rich, decadent sauce and plenty of vegetables on the side.

257 Reviews

Cals 535 · Prot 56 · Carbs 47 · Fat 17

Low Carb

Calorie Smart

Ingredients

Creamy chicken

Chicken breast

400 Grams

Red onion

1 Piece

Garlic cloves

2 Piece

Fresh parsley

15 Grams

Corn starch

20 Grams

Dried oregano

2 Grams

Cooking cream 4*

100 ML

Chicken stock cube 4*5*9*15*

1 Piece

Water

150 ML

Dijon mustard 13*

24 Grams

Roast vegetables

Cherry tomatoes

150 Grams

Carrot

2 Piece

Broccoli florets

300 Grams

Dried thyme

2 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard

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)	2229 / 535
Fats (g)	17.1
of which saturated (g)	9.9
Carbohydrates (g)	47
of which sugars (g)	15.5
Fibers (g)	11.7
Proteins (g)	56.2
Salt (g)	3.9

*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 Roast veg

Preheat the oven to 200°C/180°C fan.
Slice cherry tomatoes in half.
Peel and chop the carrot into thin rounds.
Add the vegetables to a lined baking tray.
Drizzle with oil and add the dried thyme.
Season with salt and pepper to taste.
Mix well and roast in the oven for 20 min.

2 Prep

Meanwhile, peel and finely slice the red onion.
Peel and finely mince the garlic.
Pick and finely chop the parsley leaves.

3 Prep chicken

Add the corn starch to a plate with a generous pinch of salt.
Slice each chicken breast in half as if you were cutting a burger bun.
Coat the chicken breast in the corn starch and set aside.

4 Fry chicken

Heat a large pan over a medium-high heat with a drizzle of oil.
Once hot, add the chicken.
Fry for 2-3 min each side until golden.
The chicken does not need to be cooked at this point.
Transfer the chicken to a plate and set aside.
Wipe and reserve the pan.

5 Make sauce

Return the reserved pan to a medium-high heat with another drizzle of oil.
Once hot, add the onion with a pinch of salt. Fry for 5 min.
Add the garlic and dried oregano. Fry for 1 min further.
Add the cooking cream, 0.5 chicken stock cube, and measured water and bring to a simmer.
Add the chicken.
Simmer for 5 min further or until the sauce thickens.
Remove from the heat, stir in the dijon mustard, add the parsley and season with pepper to taste.