Creamy Honey Mustard Chicken
with Sweet Potato Fries & Parmesan-Tomato Salad
Prepare for the creamiest honey mustard sauce ever! It’s so good, you’ll want to eat it on its own with a spoon!
Unfortunately, this week's chicken thigh was in short supply. Some customers will receive chicken breast instead of chicken thigh. Don't worry, the recipe will be just as delicious!
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
sweet potato
½ sachet
garlic & herb seasoning
1 packet
chicken thigh
1 clove
garlic
1
tomato
1
cucumber
1 bag
mixed salad leaves
½ packet
Parmesan cheese
(Contains Milk;)
½ packet
light cooking cream
(Contains Milk;)
½ tub
wholegrain mustard
½ cube
chicken stock
Not included in your delivery
olive oil
1 tsp
white wine vinegar
2 tsp
honey
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and sprinkle with the garlic & herb seasoning (see ingredients). Toss to coat. Bake until tender, 20-25 minutes.
TIP: Cut the sweet potato to size so it cooks in time.
While the fries are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken thigh with salt and pepper on both sides, then cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate to rest.
Alternative Step 1 if you've received chicken breast: While the fries are baking, slice the chicken breast into thick strips. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken strips with salt and pepper, then cook, tossing, until golden and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, finely chop the garlic. Roughly chop the tomato. Thinly slice the cucumber into half-moons.
In a large bowl, combine the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, tomato, cucumber and shaved Parmesan cheese (see ingredients). Toss to combine.
Thickly slice the chicken. Return the frying pan to a low heat with a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the light cooking cream (see ingredients), wholegrain mustard (see ingredients), honey and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir until well combined, then return the chicken, along with any resting juices, to the pan and turn to coat in the sauce. Simmer until thickened, 2 minutes. Season to taste.
Alternative Step 1 if you've received chicken breast: Return the frying pan to a low heat with a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the cooking cream (see ingredients), wholegrain mustard (see ingredients), honey and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir until well combined, then return the chicken, along with any resting juices, to the pan and turn to coat in the sauce. Simmer until thickened, 2 minutes. Season to taste.
Divide the sweet potato fries, Parmesan-tomato salad and honey mustard chicken between plates. Spoon the remaining sauce over the chicken.