MUSTARD & SAGE CHICKEN WITH CELERIAC MASH
Swapping potatoes for celeriac lowers the calories of this filling and flavoursome weeknight dinner, ready in under half an hour
Provided by Cassie Best
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- 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.
- Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are 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 to the pan, stirring in the gaps between the chicken, for 30 secs- 1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
- While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.
Nutrition Facts : Calories 360 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.4 milligram of sodium
SMOTHERED CHICKEN BREASTS WITH SPINACH
This is the best recipe for those nights when you just don't feel like cooking, but you also don't want take out. You can use a store bought curry simmering sauce if you want to make an Indian version instead of Italian. For the Italian version serve with pasta or garlic bread for the Indian version serve with coconut rice.
Provided by Chef Emstar
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees.
- Spray a 9x13 pyrex dish with olive oil.
- Fill the pan with spinach.
- Place the chicken breasts on top of the spinach and cover with sauce. Cover with foil and bake for 30mins.
BABY POTATOES WITH CREAMY GOAT CHEESE AND FINE HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.
- Cut the potatoes in half horizontally. Slice a small portion off of the rounded ends-- so the potatoes stand up without rolling around -- and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 minutes. Set the potatoes aside to cool in the liquid for 5 minutes.
- Drain the potatoes, reserving 2 teaspoons of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little "bowl" for the cheese.
- Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
- Meanwhile, make the filling: In a medium bowl, cream the cheese with the creme fraiche and the 2 teaspoons of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.
- Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish. Serve.
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