Mustard & sage chicken with celeriac mash

• khẩu phần: 3
• thời gian hoạt động: 10 mins
• tổng thời gian: 30 minutes

Nguyên liệu

1 celeriac, peeled and cut into chunks

3 chicken breasts, skinless

I tbsp English mustard powder

2 tsp olive oil

2 garlic cloves, crushed

8 sage leaves, chopped

1 low-sodium chicken stock cube

100g low-fat créme fraiche, plus

2 tbsp for the mash

2 tbsp wholegrain mustard

275g cooked green veg, such as thin- stemmed broccoli, peas or Savoy

cabbage, to serve

Hướng dẫn

1 Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender.

2 Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they're an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage, stirring in the gaps between the chicken, for 30 secs-1 min, then crumble in the stock cube. Pour in 100mI hot water and add 100g creme fraiche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins. Stir through the mustard and season with black pepper.

3 While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp creme fraiche and mash (or blitz to a purée in a food processor). Serve with the chicken and green veg.

• Serves 3

• Prep 10 mins • Cook 20 mins

El.82 a portion

•

Ghi chú

Leftover creme fraiche?

Make a Scrambled egg toast topper.

Beat together 2 eggs, I tbsp creme fraiche, 25g cheddar, grated, and small

bunch of chives, snipped, with a little seasoning. Heat 1 tsp Oil in a pan, then soften 1 spring onion, chopped. Add 4 cherry tomatoes, halved, then pour in the egg mixture. Cook over a low heat, stirring, until eggs are just set. Serves 1.