Roasted Chicken Breast with Mustard Cream Sauce
Succulent, roasted chicken served atop buttery smashed new potatoes and all complemented beautifully by a bold and creamy wholegrain mustard sauce. Served with honey glazed carrots, this dish is more than a feast for the eyes!
Nutrition Per Portion
- Calories
685
- Carbs
46.5g
- Fat
34.5g
- Fibre
6.9g
- Protein
46.5g
- Sugar
17.8g
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Butter
-
Honey
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New Potatoes
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Olive Oil
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Carrot
-
Wholegrain Mustard
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Dried Bay Leaf
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Cream
-
Chicken Stock
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Lemon
-
Garlic
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Fresh Thyme
-
Fresh Sage
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Chicken Breast (Skin On)
|
Butter |
Honey |
New Potatoes |
Olive Oil |
Carrot |
Wholegrain Mustard |
|
Dried Bay Leaf |
Cream |
Chicken Stock |
Lemon |
Garlic |
Fresh Thyme |
|
Fresh Sage |
Chicken Breast (Skin On) |
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0.0 min
Preheat the oven to 180C.
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0.5 min
Bring two pans of water to the boil, salt one and add the stock to the other.
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1.0 min
Chop the carrots into chunky batons.
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1.5 min
Place the carrots into the boiling water to parboil for a few minutes.
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2.0 min
Season the chicken generously with salt and pepper.
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2.5 min
Halve the lemon and juice into a small bowl.
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4.0 min
Remove the carrots from the boiling water and place on an oven tray (do not throw the water away).
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4.5 min
Drizzle the carrots with olive oil, season with salt and pepper and then brush lightly with honey. Place in the oven.
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5.0 min
In a frying pan heat a splash of olive oil.
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5.5 min
Add the new potatoes to the pan of boiling water that you removed the carrots from.
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6.0 min
Add the chicken breasts to the frying pan and brown on both sides.
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6.5 min
Add the fresh sage, garlic and half of the fresh thyme, allow to fry for another few minutes.
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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).
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8.5 min
Place the chicken in the oven and allow to roast for 10-20 minutes until the chicken is cooked through.
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9.0 min
To make the sauce; deglaze the pan you cooked the chicken in with the chicken stock.
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10.0 min
Reduce the heat to ensure the sauce does not split then add the cream, bay leaf, remaining thyme and mustard.
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11.0 min
Simmer for 10 minutes on a low heat until slightly reduced.
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21.0 min
Drain the potatoes.
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21.5 min
Return the potatoes to the saucepan. Add butter, salt and pepper and crush.
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22.5 min
Season the sauce with lemon juice, salt and pepper.
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23.5 min
Remove the chicken and carrots from the oven.
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25.0 min
Serve the roasted chicken breasts atop the crushed new potatoes topped with creamy mustard sauce and roasted carrots on the side.
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Ingredients
Butter
Honey
New Potatoes
Olive Oil
1/2 tablespoon per person
Carrot
Wholegrain Mustard
Dried Bay Leaf
Cream
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person
Lemon
juiced 1/4 lemon juiced per person
Garlic
Fresh Thyme
Fresh Sage
Chicken Breast (Skin On)
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Reviews (3)
Valerie Hutchin Verified
Delicious! Will order this again when it's available
Aleya Al Hammadi
Loved it. One of my favorite recipes
Ashley Lane Verified