Chicken & Creamy Chive Sauce
with Sweet Potato Wedges & Garlic Veggies
With their delicate onion flavour and vibrant colour, chives make a sauce sing! This creamy chive sauce for seared chicken breast is packed with flavour, and with roasted potato wedges and garlicky greens on the side it makes a meal that everyone will love!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
sweet potato
1 bag
green beans
1 unit
carrot
1 clove
garlic
1 bunch
chives
1 packet
chicken breast
1 packet
light cooking cream
(Contains Milk;)
½ cube
chicken stock
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time. TIP: Spread across two trays if it can't fit in a single layer!
While the wedges are roasting, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the chives.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken on both sides with salt and pepper and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.
TIP: If your pan is getting crowded, cook in batches for the best results!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot, season with salt and pepper and cook, stirring, until just tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.
Return the frying pan to a medium-low heat and add the light cooking cream, chives and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
TIP: Add any resting juices from the chicken to the sauce for extra flavour!
Thinly slice the chicken, then divide between plates along with the sweet potato wedges and garlic veggies. Drizzle the creamy chive sauce over the chicken.