Chicken & Sticky Cranberry Sauce
with Mustard Mash & Sautéed Veggies
Get ready to enjoy an elevated take on the classic meat and three veg! Our sticky cranberry sauce is the perfect accompaniment to succulent chicken steaks served alongside tender veggies and our rich, mustardy mash.
This recipe is under 650kcal per serving.
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
potato
1 packet
wholegrain mustard
1 packet
green beans
1
carrot
1 clove
garlic
1 packet
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew. )
1 sachet
Nan's special seasoning
1 packet
chicken breast
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, wholegrain mustard and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, trim green beans. Cut carrot into thin sticks. Finely chop garlic. • In a small heatproof bowl, add the dried cranberries and cover with boiling water. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Add chicken breast to bowl, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, until tender, 4-5 minutes. • Transfer to a bowl, season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Drain cranberries. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic and cranberries, until fragrant, 1-2 minutes. • Stir in sweet & savoury glaze, a splash of water and any chicken resting juices, until combined and slightly thickened, 1 minute. Season to taste.
• Slice chicken. • Divide mustard mash, chicken and sautéed veggies between plates. • Spoon over sticky cranberry sauce. Enjoy!