Creamy Leek and Mustard Chicken with Stir-Fried Green Beans

Nutrition per serving

Calories811 kcal
Protein46.1 g
Carbs49.5 g
Fats49 g
Saturated Fat32.6 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.3 g
Sugars9.2 g
Fiber8.7 g
Sodium351 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
  1. Remove the leaves from the leek and discard. Slice the leek in half lengthways and thinly slice widthways. Remove the root and discard.
  2. Peel/chop the potatoes into 4cm squares.
  3. Top and tail the green beans.
  Cooking Instructions
  1. Bring a medium pot of lightly salted water to boil. Add the potatoes and cook for about 15 minutes until tender.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the chicken from the pan and slice into 2cm slices, then add a tsp of water to the creamy/leek mixture and stir.
  8. Serve the sliced chicken with the mash and green beans on the side and spoon the creamy leek mixture on top of the chicken.