Method
Step 1
Preparation: Prepare all ingredients as indicated above.
Step 2
Carrots: Boil the kettle. Place a pan on medium-high heat, add the carrots with a pinch of salt and pour in enough boiling water to cover. Boil on medium-high heat for 8 minutes until softened, but with a slight bite. Drain, then add a knob of butter and brown for 2-3 minutes.
Step 3
Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken lightly with a little salt and pepper (not a lot of salt is needed – the stock is quite salty). When hot, add the chicken to the pan and brown for 3 minutes. Remove and set aside.
Step 4
Chicken mix: Using the same pan on medium-high heat, add the spring onions with a drizzle of olive oil and sauté for 2 minutes. Then add the mushrooms and thyme and cook for 3-5 minutes until golden. Add the chicken stock fonds with boiling water (1 cup for 4; ½ cup for 2) and let it simmer (gently boil) for 5 minutes until reduced by half, before stirring in the Dijon mustard and sour cream. Place the chicken back in the pan, let it simmer for another 2 minutes and break the chicken up slightly with a spoon, until cooked through.
Step 5
Serve the creamy chicken mix with the carrots on the side.