Chicken Breast with Creamy Chive Sauce
with baby potatoes & roasted carrots4.5(276)
Calories
:
755 kcalProtein
:
32.2g proteinDifficulty
:
MediumExtra Veggies
Family
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
It isn't the type of potato that determines whether or not a potato is a baby potato, but the time it's harvested. By harvesting potatoes when they're young, they maintain their delicate flavour and structure.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
2.5 g
Fresh chives
(Contains: Selderij, May contain traces of allergens)
200 g
Baby potatoes
1 piece
Carrot
½ piece
Yellow carrot
1 piece
Chicken breast
Not included in your delivery
2 tablespoon
[Plant-based] butter
50 milliliters
Low sodium chicken stock
½ tablespoon
Flour
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3159 kJ
Calories755 kcal
Fat41.5 g
Saturated Fat22.9 g
Carbohydrate59.2 g
Sugar15.5 g
Dietary Fiber15.1 g
Protein32.2 g
Salt0.5 g
Potassium419.4 mg
Calcium63 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Fryingpan with lid
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C and prepare the stock.
- Halve the carrots lengthways or cut any larger ones into quarters.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast the carrots in the oven for 20 - 25 minutes.
2
- Wash the baby potatoes and cut them in half.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the baby potatoes for 15 minutes, covered, tossing regularly.
- Remove the lid and season with salt and pepper, then fry for 5 - 10 more minutes.
- Meanwhile, finely chop the chives.
3
- Melt a knob of butter in a frying pan over medium-high heat. Season the chicken with salt and pepper, then fry for 2 minutes per side.
- Lower the heat and fry for 4 minutes per side, or until done.
- Remove from the pan and set aside.
- Melt a generous knob of butter in the same pan over medium-high heat. Fry the flour for 1 minute, or until golden-brown and fragrant.
4
- Add the cream and the stock. Season to taste with pepper and mix well until smooth. Turn the heat to low and allow the sauce to reduce for 3 - 5 minutes.
- Shortly before serving, stir in the chives and return the chicken to the pan.
- Serve the baby potatoes and carrots with the chicken in its creamy chive sauce.
