Recipe

Herby Chicken

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Tender chicken cooked in a mustard, cream and thyme sauce, served with buttery browned carrots.

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serves 2

300g
3
1 tsp
1 tbsp
2
100g
3g
1 tsp

serves 4

600g
6
2 tsp
2 tbsp
4
200g
5g
2 tsp

ingredients

chicken fillets
carrots – peel & slice into coins (½ cm thick)
Dijon mustard
sour cream
spring onions – slice thinly at an angle
button mushrooms – slice thinly
fresh thyme – chop leaves finely
chicken stock fonds
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 2

300g x chicken fillets
3 x carrots – peel & slice into coins (½ cm thick)
1 tsp x Dijon mustard
1 tbsp x sour cream
2 x spring onions – slice thinly at an angle
100g x button mushrooms – slice thinly
3g x fresh thyme – chop leaves finely
1 tsp x chicken stock fonds
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 4

600g x chicken fillets
6 x carrots – peel & slice into coins (½ cm thick)
2 tsp x Dijon mustard
2 tbsp x sour cream
4 x spring onions – slice thinly at an angle
200g x button mushrooms – slice thinly
5g x fresh thyme – chop leaves finely
2 tsp x chicken stock fonds
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

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.