Roasted Chicken Breast with Mustard Cream Sauce

0.0 min

0.0 min

Preheat the oven to 180C.

0.0 min

Bring two pans of water to the boil, salt one and add the stock to the other.

1.0 min

Chop the carrots into chunky batons.

1.5 min

Place the carrots into the boiling water to parboil for a few minutes.

2.0 min

Season the chicken generously with salt and pepper.

2.5 min

Halve the lemon and juice into a small bowl.

4.0 min

Remove the carrots from the boiling water and place on an oven tray (do not throw the water away).

4.5 min

Drizzle the carrots with olive oil, season with salt and pepper and then brush lightly with honey. Place in the oven.

5.0 min

In a frying pan heat a splash of olive oil.

5.5 min

Add the new potatoes to the pan of boiling water that you removed the carrots from.

6.0 min

Add the chicken breasts to the frying pan and brown on both sides.

6.5 min

Add the fresh sage, garlic and half of the fresh thyme, allow to fry for another few minutes.

8.0 min

Transfer the chicken, herbs and garlic to an oven-safe dish and drizzle with the lemon juice (keeping the a small amount of lemon juice).

8.5 min

Place the chicken in the oven and allow to roast for 10-20 minutes until the chicken is cooked through.

9.0 min

To make the sauce; deglaze the pan you cooked the chicken in with the chicken stock.

10.0 min

Reduce the heat to ensure the sauce does not split then add the cream, bay leaf, remaining thyme and mustard.

11.0 min

Simmer for 10 minutes on a low heat until slightly reduced.

21.0 min

Drain the potatoes.

21.5 min

Return the potatoes to the saucepan. Add butter, salt and pepper and crush.

22.5 min

Season the sauce with lemon juice, salt and pepper.

23.5 min

Remove the chicken and carrots from the oven.

25.0 min

Serve the roasted chicken breasts atop the crushed new potatoes topped with creamy mustard sauce and roasted carrots on the side.