with mash and green veg
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Potatoes
600 grams
Creme Fraiche
65 grams
Sage
10 grams
Green Beans
150 grams
Shallot
1 unit(s)
Balsamic Vinegar
1 sachet(s)
Beef Stock
1 sachet(s)
Irish Chicken Breast
320 grams
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk
to taste
Water
to taste
- Boil a pot of water for the veg with half the stock.
- Chop the potatoes into 2cm chunks (peeling optional). Place in a separate pot.
- Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain (reserving some cooking water) and return to the pot off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, trim the green beans.
- Halve, peel and chop the shallot into small pieces.
- Pick the sage leaves and roughly chop (discard the stalks).
- When the water is boiling, add the green beans to the pot with the stock.
- Cook until just tender, 4-6 mins.
- Drain in a colander, then return to the pot, off the heat.
- Season with salt and pepper and drizzle with oil. Set aside and cover to keep warm.
- Slice chicken through the breasts to make thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Place a pan over high heat with a drizzle of oil.
- Add chicken to the hot pan and season with salt and pepper. Cook through, 3-6 mins each side.
- Transfer from the pan and cover to keep warm.
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot and cook until softened, 3-4 mins.
- Add the sage then fry for 1 min more.
- Deglaze with the balsamic vinegar and add the creme fraiche, remaining stock and 50ml water.
- Simmer until smooth, 2-3 mins.
- Slice the chicken and divide between plates.
- Drizzle over the sauce.
- Serve with the mash and veg alongside.
2354
kJ
Energy (kJ)
563
kcal
Energy (kcal)
12.5
g
Fat
7.9
g
of which saturates
71
g
Carbohydrate
9.2
g
of which sugars
10.4
g
Dietary Fiber
48.3
g
Protein
0
mg
Cholesterol
2.2
g
Salt
