Creamy Leek & Mustard Chicken

• servings: 4 servings
• active time: 35 minutes
• total time: 35 minutes

Ingredients

1 olive oil

4 potato

2 carrot

broccoli

2 leek

2 clove garlic

80 g butter

1/3 cup milk

1/2 tsp salt

300ml light cooking cream

40g wholegrain mustard

1 packet chicken breast

1 cube chicken-style stock powder

Directions

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Thinly slice the carrot into rounds. Roughly chop the silverbeet. Thinly slice the leek. Finely chop the garlic.

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the carrot, stirring, until almost tender, 3 minutes. Add the silverbeet and cook until wilted, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper on both sides. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the leek, stirring, until softened, 4-5 minutes. Reduce the heat to low, add the light cooking cream, wholegrain mustard (see ingredients) and chicken-style stock powder (see ingredients), stir to combine. Simmer until slightly reduced, 1-2 minutes. Add any chicken resting juices, then season to taste.

Divide the mashed potato between plates. Top with the garlic veggies and the chicken. Spoon over the creamy leek and mustard sauce to serve.

Nutrition

• Total Fat: 42 g
• Saturated Fat: 23.1 g
• Sodium: 992 mg
• Total Carbohydrate: 45.7 g
• Total Sugars: 14.6 g
• Protein: 47.2 g