Pan Roasted Chicken, Brussels Sprouts and Apples with a Maple Mustard Sauce

Peel and finely dice shallot. Trim the bottom of the Brussels sprouts and remove any brown outer leaves. Cut the Brussels sprouts in half. Core and halve the bravo apple. Cut thin half moon slices of the apple. No need to peel the apple. Cut the Dutch cream potatoes into small chunks. Pick thyme leaves, discarding the stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add the potatoes to a pot of salted water and place over a high heat. Boil the potatoes for 10-15 minutes or until potatoes are soft. Drain and mash the potatoes. Season to taste with salt and pepper.

Tip! If you prefer a richer mash add some milk and butter.

Place a frying pan over medium high heat. Add a drizzle of olive oil to the pan. Add the Brussels sprouts to the pan and saute for 5 minutes, stirring frequently. Then add the apples to the pan for a further 5 minutes until the apples are soft. Add in the butter and half the maple syrup. Season to taste with salt and pepper. Remove from pan and keep warm.

While the veg is cooking, pat chicken tenderloins dry and season with salt and pepper. Add a drizzle of olive oil to another frying pan and cook the chicken tenderloins, turning frequently, for 6-8 minutes or until the chicken is cooked through. Remove from the pan and keep warm.

To the same frying pan over a medium high heat, add the shallot and fry for 3-4 minutes. Reduce the heat and add the thickened cream, Dijon mustard, remaining maple syrup and thyme. Stir to combine and cook for 1-2 minutes.

Divide the mash, Brussels sprouts, apples and chicken between serving plates and spoon over the mustard maple sauce. Enjoy.

Peel and finely dice shallot. Trim the bottom of the Brussels sprouts and remove any brown outer leaves. Cut the Brussels sprouts in half. Core and halve the bravo apple. Cut thin half moon slices of the apple. No need to peel the apple. Cut the Dutch cream potatoes into small chunks. Pick thyme leaves, discarding the stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add the potatoes to a pot of salted water and place over a high heat. Boil the potatoes for 10-15 minutes or until potatoes are soft. Drain and mash the potatoes. Season to taste with salt and pepper.

Tip! If you prefer a richer mash add some milk and butter.

Place a frying pan over medium high heat. Add a drizzle of olive oil to the pan. Add the Brussels sprouts to the pan and saute for 5 minutes, stirring frequently. Then add the apples to the pan for a further 5 minutes until the apples are soft. Add in the butter and half the maple syrup. Season to taste with salt and pepper. Remove from pan and keep warm.

While the veg is cooking, pat chicken tenderloins dry and season with salt and pepper. Add a drizzle of olive oil to another frying pan and cook the chicken tenderloins, turning frequently, for 6-8 minutes or until the chicken is cooked through. Remove from the pan and keep warm.

To the same frying pan over a medium high heat, add the shallot and fry for 3-4 minutes. Reduce the heat and add the thickened cream, Dijon mustard, remaining maple syrup and thyme. Stir to combine and cook for 1-2 minutes.

Divide the mash, Brussels sprouts, apples and chicken between serving plates and spoon over the mustard maple sauce. Enjoy.