250g small Chantenay carrots
300g pack essential Waitrose British Chicken 2 Breast Fillets
200g shallots, peeled
200g Waitrose Red Wine And Shallot Sauce
400g pack essential Waitrose Mashed Potato
1. Preheat the oven to 200ºC, gas mark 6. Blanch the carrots in boiling water for 4 minutes, drain and add to a small roasting tin. Add the chicken, shallots and sauce. Roast for 30-35 minutes or until the chicken is cooked through with no pink meat.
2. Heat the mashed potato according to pack instructions and serve with the chicken.
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