Roasted Chicken Breast with Mustard Cream Sauce

with Mustard Cream Sauce

  • Meat
  • Contains Dairy
  • Chicken

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

  • 685 Calories | 
  • 46.5g Carbohydrates | 
  • 34.5g Fat | 
  • 6.9g Fibre | 
  • 46.5g Protein | 
  • 17.8g Sugar
  • 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.

  • Ingredients

    Butter

    Honey

    New Potatoes

    Olive Oil

    Carrot

    Wholegrain Mustard

    Dried Bay Leaf

    Cream

    Chicken Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

    Lemon , juiced

    Garlic

    Fresh Thyme

    Fresh Sage

    Chicken Breast (Skin On)

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