This cream-coated chicken is just divine! We love a regular potato mash, but this bacon mash adds a moreish flavour to a 30-min wonder!
- 4 x 200 g chicken breast fillets, trimmed
- 1 Tbsp olive oil
- 4 green spring onions, thinly sliced
- 2 cloves garlic, crushed
- 300 ml tub light cooking cream
- ½ cup chicken stock
- 1 Tbsp wholegrain mustard
- 1 Tbsp lemon juice
- 300 g bag coleslaw mix
- 800 g brushed potatoes, peeled, chopped
- 150 g shortcut bacon, diced
- 25 g butter, chopped
- salt and pepper to taste
- To make mash, cook potatoes in a large saucepan of boiling water until soft.
- Cook bacon in an oiled, large, non-stick frying pan over a high heat, stirring occasionally, until crisp. Drain on absorbent kitchen paper.
- Drain potatoes. Return to pan. Mash with butter until smooth. Stir in bacon. Season. Keep warm.
- Heat same, large frying pan over a medium to high heat. Add chicken. Cook for about 4 minutes on each side, or until browned. Remove.
- Add oil, onions and garlic to pan over a medium heat. Cook, stirring, until soft. Stir in cream, stock and mustard. Bring to boil. Return chicken.
- Gently boil, uncovered, for a further 5 to 6 minutes, turning chicken halfway, until sauce is slightly thickened. Add juice
- Serve chicken and sauce with mash and coleslaw. Garnish with extra onions.
Don’t clean pan after cooking bacon, as any brown pieces clinging to base will add flavour to the sauce.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||15.1 g|
|Total carbohydrates||30.7 g|
|- Sugars||7.7 g|
|Dietary fibre||5.9 g|