Creamy Leek and Mustard Chicken with Stir-Fried Green Beans
Nutrition per serving
Calories | 811 kcal |
Protein | 46.1 g |
Carbs | 49.5 g |
Fats | 49 g |
Saturated Fat | 32.6 g |
Monounsaturated Fat | 9.6 g |
Polyunsaturated Fat | 2.3 g |
Sugars | 9.2 g |
Fiber | 8.7 g |
Sodium | 351 mg |
Ingredients
Leeks, (bulb and lower leaf-portion) | |
Potatoes, white, flesh and skin | |
Green Beans (snap beans) | |
Chicken Breast | |
Double Cream | |
Mustard Seeds | |
Dijon Mustard (Whole Grain) | |
Butter (salted) | |
Vegetable Oil | |
Milk (2% fat) |
Preparations
- Remove the leaves from the leek and discard. Slice the leek in half lengthways and thinly slice widthways. Remove the root and discard.
- Peel/chop the potatoes into 4cm squares.
- Top and tail the green beans.
- Bring a medium pot of lightly salted water to boil. Add the potatoes and cook for about 15 minutes until tender.
- Meanwhile, bring a small pot of lightly salted water to boil. Add the green beans and cook for a couple of minutes. Drain, return to the pot and cover them in cold water.
- In a frying pan, heat ½ a tbsp of oil over medium heat. Add the leeks with a pinch of salt and pepper and cook for about 3 minutes until softened. Transfer to a bowl and set aside.
- Using the same pan, heat ½ a tbsp of oil over medium heat. Season the chicken with a pinch of salt and pepper and cook for 5 minutes on each side until golden brown and cooked through/no longer pink in the middle. Add the cream, wholegrain mustard with the cooked leeks and a tbsp of water and stir to combine. Continue to cook everything for a minute, then spoon the creamy leek mixture over the chicken. Remove the pan from heat, cover with a lid and set aside to rest.
- Drain the potatoes once cooked and return them to the pot with a tbsp of butter, a tbsp of milk and a pinch of salt and pepper, then mash. Cover with a lid and set aside.
- Heat ½ a tbsp of oil in a frying pan over medium heat, add the mustard seeds and cook for 30 seconds until they start popping. Add the green beans with a pinch of salt and pepper and stir-fry for a minute until the beans have warmed through.
- Remove the chicken from the pan and slice into 2cm slices, then add a tsp of water to the creamy/leek mixture and stir.
- Serve the sliced chicken with the mash and green beans on the side and spoon the creamy leek mixture on top of the chicken.