Mustard & sage chicken with celeriac mash

• celeriac↗1

  peeled and cut into chunks

• chicken breasts↗3

  skinless

• English mustard↗1 tbsp tbsp

  powder

• olive oil↗2 tsp tsp
• garlic cloves↗2

  crushed

• sage leaves↗8

  chopped

• low-fat crème fraîche↗100g g

  plus 2 tbsp for the mash

• low-sodium chicken stock cube↗1
• wholegrain mustard↗2 tbsp tbsp
• cooked green veg, such as thin-stemmed broccoli275g g

  peas or Savoy cabbage, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.