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.
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
2
Baby Capsicum
1
apple
½
brown onion
1 clove
garlic
1 packet
Chicken Breast
1 sachet
Garlic & Herb Seasoning
½ packet
Dijon Mustard
1 packet
Light Cooking Cream
(Contains Milk;)
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
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 and milk, then season with salt. Mash until smooth, then cover to keep warm.
• 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 the remaining butter and a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • In the last minute, add garlic and cook until fragrant. Add the salt, 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!