Chicken Breast and Mustard Cream Sauce

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Chop the potatoes into 2cm chunks (no need to peel).

Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While everything cooks, trim the green beans. 

Peel and grate the garlic (or use a garlic press).

Pop a small saucepan on medium-high heat (no oil).

Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then simmer for 1-2 mins.

Next, stir in the creme fraiche. Bring to the boil and simmer until thickened, 3-4 mins.

Stir in the wholegrain mustard and remove from the heat. Taste and season with salt and pepper if needed.

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.

Once hot, add the green beans. Stir-fry until starting to char, 2-3 mins. 

Stir in the young pea pods and garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and cover with a lid or some foil.

Allow to cook until the greens are tender, 4-5 mins.

When everything is cooked, thinly slice the chicken widthways and transfer to your plates.

Serve the potatoes, young pea pods and green beans alongside.

Spoon the creamy mustard sauce over the chicken to finish.