Chicken Dijonnaise, Root Veg Mash And Greens
For this deliciously satisfying wintery combo, you'll serve up a simple carrot and parsnip mash instead of the usual potatoes. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle and take your chicken out of the fridge, open the packet and let it air
Top, tail, peel and roughly chop your parsnips and carrot[s], then add them to a pot of boiled water and bring to the boil over a high heat
Once boiling, cook for 10-15 min or until fork-tender, then once done, drain, return them to the pot and cover to keep warm
Meanwhile, place your hand flat onto your chicken breast portion[s]
Slice in half as if you were cutting a burger bun, so you are left with 2 thinner pieces per person
Season the sliced chicken with salt
Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a high heat
Once hot, add the sliced chicken and cook for 3 min on each side, or until browned
Once browned, transfer the browned chicken to a tray (or two!) put the tray[s] in the oven for an initial 10 min and reserve the pan
Meanwhile, reboil half a kettle
Peel and finely chop (or grate) your garlic
Dissolve your stock mix in 250ml [375ml] [500ml] boiled water
Return the reserved pan to a medium heat
Once hot, add the chopped garlic and 1 tsp [1 1/2 tsp] [2 tsp] flour to the pan and cook for 30 secs
Add the stock and cook for 2-3 min or until it's starting to thicken
Once thickened, add your soft cheese, Dijon mustard and wholegrain mustard and cook for 1-2 min until a thick, smooth sauce remains – this is your Dijonnaise sauce
Wash, your spring greens then pat it dry with kitchen paper
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Add the shredded spring greens to the tray[s] with the chicken and return it to the oven for 4-5 min or until the greens are wilted and tender and the chicken is cooked through (no pink meat!)
Meanwhile, add 1 tsp [1 1/2 tsp] [2 tsp] butter and a splash of milk to the cooked parsnips and carrots
Season with a pinch of salt and mash until smooth – this is your root veg mash
Slice the cooked chicken finely on a clean board and serve it over the Dijonnaise sauce with the root veg mash and spring greens to the side
Season with a grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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