Creamy Asparagus and Lemon Chicken
with Potatoes
Delicious creamy chicken dish…
Cals 598 · Prot 48 · Carbs 60 · Fat 21
Family Friendly
30 min
Delicious creamy chicken dish…
Cals 598 · Prot 48 · Carbs 60 · Fat 21
Family Friendly
Ingredients
Chicken
Chicken breast
300 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Water
300 ML
Chicken stock cube
4*5*9*15*
0.5 Pieces
Butter
4*
30 Grams
Shallots
2 Pieces
Plain flour
10*11*
10 Grams
Sour cream
4*
60 Grams
Lemon
1 Piece
Veggies
Thin asparagus
250 Grams
Potatoes
450 Grams
Garnish
Fresh chives
15 Grams
Fresh parsley
15 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten
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) | 2495 / 598 |
| Fats (g) | 21 |
| of which saturated (g) | 13 |
| Carbohydrates (g) | 60 |
| of which sugars (g) | 13.9 |
| Fibers (g) | 13.5 |
| Proteins (g) | 47.9 |
| Salt (g) | 1.9 |
*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 Cook chicken
Heat oil in a pan and fry chicken for a few minutes on both sides until golden brown. Transfer to an oven casserole. Season with salt and pepper.
2 Make stock
Boil water and pour the right amount in a bowl with the chicken stock cube. Mix until dissolved.
3 Fry
Add butter to the pan and fry chopped shallots until soft. Add flour and stir for 2 minutes. Then add half of the stock to the pan, whisking constantly.
4 Add stock
Pour the remaining stock to the pan and bring to a boil. Let bubble for about 5 minutes until the sauce has thickened a bit. Preheat the oven to 200 °C. Pour the sauce over the chicken. Cover the dish with foil and cook in the oven for 20 minutes.
5 Cook veggies
Bring a pot of salted water to a boil. Cook the potatoes for 20 minutes. Rinse asparagus well and remove the woody stem. Chop to sticks. Add asparagus sticks to the pot for the last 3 minutes of the cooking time. Drain.
6 Season and serve
Remove the chicken from the oven and stir in the sour cream along with the 1 Tbsp of lemon juice and the asparagus sticks. Serve the creamy chicken and asparagus with the potatoes, sprinkled with chopped chives and parsley.
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