Nan's Chicken & Gravy
with Crushed Parmesan Potatoes & Sautéed Greens
Midweek dinners call for something easy and tasty so we thought we'd add some more to your repertoire with this chicken number. Lace juicy chicken tenders with gorgeous gravy and finish it all off with Parmesan crushed potatoes and some greens.
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
1 bag
green beans
1
broccoli
1 clove
garlic
½ packet
black peppercorns
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
chicken tenderloins
1 sachet
Nan's special seasoning
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bunch
parsley
Not included in your delivery
olive oil
20 g
butter
½ cup
boiling water
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Cut potato into large chunks. Trim green beans. Chop broccoli (including the stalk!) into small florets. Finely chop garlic. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.
• Half-fill a medium saucepan with boiling water. • Cook potato in the boiling water, uncovered, over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add the butter and Parmesan cheese. Lightly crush with a potato masher or fork. Season to taste. Cover to keep warm. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans, tossing, until tender, 4-5 minutes. • Transfer to a bowl and cover to keep warm.
• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken tenderloins, season and toss to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a plate.
• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and crushed peppercorns, stirring, until fragrant, 1 minute. • Transfer garlic-peppercorn mixture to the bowl with the gravy and stir until combined. • Divide crushed Parmesan potatoes, veggies and Nan's chicken between plates. Spoon over gravy. Sprinkle over flaked almonds. Tear over parsley. Enjoy!