Quick Chicken Steak & Creamy Onion Sauce
with Potato Mash & Apple Salad
You can't really go wrong with this recipe as it checks every box - a tasty protein; here's a garlicky chicken number that is such a staple, a perfect serving of carbs; here's a creamy potato mash that only ever delights and a bright green salad to balance it all out!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2
baby capsicum
1
apple
½
brown onion
1 clove
garlic
1 packet
Chicken Breast
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
½ packet
Dijon Mustard
1 packet
Light Cooking Cream
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
30 g
butter
2 tbs
milk
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Peel potato and cut into large chunks. Thinly slice apple, baby capsicum and brown onion (see ingredients). Roughly chop garlic. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Add potato and cook, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add half the butter, milk and season with salt. Mash until smooth, then cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine chicken, garlic & herb seasoning, a drizzle of olive oil, a pinch of salt and pepper in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Wipe out and return frying pan to medium-high heat with remaining butter and a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • In the last minute, cook garlic until fragrant. • Add chicken-style stock powder, Dijon mustard (see ingredients) and light cooking cream. Cook, stirring, until slightly thickened, 1-2 minutes.
TIP: Add a splash of water if the sauce looks too thick.
• Slice chicken. • Combine mixed salad leaves, apple, baby capsicum, a drizzle of vinegar and olive oil in a medium bowl. Season to taste. • Divide chicken, mash and apple garden salad between plates. Top chicken and mash with creamy onion sauce. Enjoy!
Little cooks: Take the lead by tossing the salad!