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Mustard & sage chicken with celeriac mash

Mustard & sage chicken with celeriac mash

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

Swapping potatoes for celeriac lowers the calories of this filling and flavoursome weeknight dinner, ready in under half an hour

Nutrition: per serving
low inkcal360


  • 1 celeriac , peeled and cut into chunks
  • 3 chicken breasts , skinless
  • 1 tbsp English mustard powder
  • 2 tsp olive oil
  • 2 garlic cloves , crushed
  • 8 sage leaves , chopped
  • 100g low-fat crème fraîche , plus 2 tbsp for the mash
  • 1 low-sodium chicken stock cube
  • 2 tbsp wholegrain mustard
  • 275g cooked green veg, such as thin-stemmed broccoli , peas or Savoy cabbage, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2014


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A star rating of 4.2 out of 5.9 ratings

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