Ingredients
Scale
Vegetables
- Baby potatoes, halved
- Carrot slices
- Broccoli florets
- Zucchini slices
Chicken
- Salt and pepper, to season lightly
- 2 large chicken breast, thinly sliced into 4 pieces each
- You can use more chicken if you like
Sauce
- 300mls cream
- 2 tablespoon honey
- 1 tablespoon seeded mustard
- 1/2 tablespoon dijon mustard
- 1 teaspoon thyme
- Salt and pepper, to taste
- 1/2 tablespoon cornflour, see note
- 1 tablespoon hot water
Instructions
Chicken and vegetables
- Place potatoes in the bottom steaming attachment tray.
- Sprinkle a little salt and pepper on both sides of the chicken.
- Place chicken slices on the top tray of the steaming attachment.
- Pour 1 litre of hot water into the bowl. Attach lid and place steaming attachment in place.
- Cook for 8 minutes, speed 4 at steaming temperature.
- Place the remaining vegetables in the bottom steaming attachment tray. Put the entire steaming tray in place.
- Continue to cook for another 12 minutes.
- Check that your chicken and potatoes are cooked. If they aren’t, cook for an additional 2-5 minutes.
- Once cooked set aside and keep warm.
Sauce
- Place all ingredients into clean, dry bowl except cornflour and water.
- Cook for 10 minutes, speed 2 at 100 degrees.
- Add cornflour to hot water and mix to combine.
- Add it through the top.
- Cook for 1.5 minutes, speed 2 at 100 degrees.
- If you want a thicker sauce, cook for another 3 minutes extra or increase the cornflour to 1 tablespoon.
Assembly
- Place chicken and vegetables on place.
- Pour sauce over chicken.
- Serve.
Notes
- If you want a subtle tasting sauce, reduce each mustard component by half.
- If you want a thicker sauce, cook for another 3 minutes extra or increase the cornflour to 1 tablespoon.
- Prep Time: 5
- Cook Time: 35
Nutrition
- Serving Size: 4