Chicken Dijonnaise, Root Veg Mash & Greens

Chicken Dijonnaise, Root Veg Mash & Greens

Rating
4.5rating out of 5

(2809 reviews from our customers)

Prep Time

25 min

Cuisine

French

Use within

4-5 days

To reduce the carb count in this deliciously satisfying wintery combo, you'll serve up a simple carrot and parsnip mash instead of the usual potatoes. The sweetness of this side is the perfect accompaniment to tender baked British chicken breast and a creamy mustard Dijonnaise sauce. Low-carb but no less comforting!

Prep Time

25 min

Cuisine

French

Use within

4-5 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Carrot
2 carrots
large British chicken breast
1 large British chicken breast fillet
parsnip
300g parsnips
soft cheese2
50g soft cheese †
Spring-greens
150g spring greens
Dijon-mustard
5.5g Dijon mustard †
Wholegrain-mustard
21g wholegrain mustard †
garlic-clove
1 garlic clove
chicken stock cube (new 5/18)
1/2 chicken stock cube †
You Will Need
Butter, flour, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 carrot
  • 1 large British chicken breast fillet
  • 300g parsnips
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 150g spring greens
  • 1 tsp Dijon mustard<span class="strong">†</span>
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 1 garlic clove
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 368 kJ
88 kcal
1740 kJ
415 kcal
Fat
of which saturates
2.8 g
1.2 g
13.1 g
5.8 g
Carbohydrate
of which sugars
6.5 g
3.7 g
30.8 g
17.7 g
Fibre 1.6 g 7.6 g
Protein 9.4 g 44.5 g
Salt 0.69 g 3.27 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 carrot
1 large British chicken breast fillet
300g parsnips
1 soft cheese pot (50g)
cream, skimmed milk, lactic acid culture
150g spring greens
1 tsp Dijon mustard
water, mustard seed, spirit vinegar, salt, citric acid
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
1 garlic clove
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
Allergens
  • Allergens highlighted by † (milk, mustard, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chicken Dijonnaise, Root Veg Mash & Greens

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Top, tail, peel and roughly chop the parsnips and carrots 

Add the chopped vegetables to a pot of boiled water and bring to the boil over a high heat

Once boiling, cook for 10-15 min or until fork-tender, then once done, drain, return them to the pot and cover to keep warm 

2 Chicken Dijonnaise, Root Veg Mash & Greens

Meanwhile, place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Season the chicken breast pieces with salt 

3 Chicken Dijonnaise, Root Veg Mash & Greens

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a medium heat 

Once hot, add the chicken and cook for 1-2 min on each side, or until browned

Once browned, transfer the chicken to a tray (reserve the pan) and put the tray in the oven for 10 min or until almost cooked through

4 Chicken Dijonnaise, Root Veg Mash & Greens

Meanwhile, re-boil a kettle

Peel and finely chop (or grate) the garlic

Dissolve 1/2 [1] chicken stock cube in 250ml [500ml] boiled water

 

 

 

5 Chicken Dijonnaise, Root Veg Mash & Greens

Return the reserved pan to a medium heat

Once hot, add the chopped garlic and 1 tsp [2 tsp] flour to the pan and cook for 30 sec 

Add the chicken stock and cook for 2-3 min or until it's starting to thicken

Once thickened, add the soft cheese, Dijon mustard and wholegrain mustard and cook for 1-2 min until a thick, smooth sauce remains – this is your Dijonnaise sauce

6 Chicken Dijonnaise, Root Veg Mash & Greens

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the shredded spring greens to the tray with the chicken and return it to the oven for 4-5 min or until the greens are wilted and tender and the chicken is cooked through (no pink meat!)

7 Chicken Dijonnaise, Root Veg Mash & Greens

Meanwhile, add 1 tsp [2 tsp] butter and a splash of milk to the cooked parsnips and carrots

Season with a pinch of salt and mash until smooth – this is your root veg mash

 

8

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Slice the cooked chicken finely and serve it over the Dijonnaise sauce with the root veg mash and spring greens to the side

Season with a grind of black pepper

Enjoy!

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