Recipe

Solo: Mustard Cream Chicken

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Solo: Mustard Cream Chicken

Free-range chicken coated in a creamy mustard and thyme sauce. Served with sautéed green beans on the side.




Ingredients to serve 1

  • 150g x chicken fillets
  • ½ tsp x Dijon mustard
  • 1 tbsp x sour cream
  • 1 x spring onion – slice thinly at an angle
  • 65g x button mushrooms – slice thinly
  • 3g x fresh thyme – chop leaves finely
  • ⅛ tsp x nutmeg
  • 125g x green beans – trim ends
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper. When hot, add the chicken to the pan and brown for 3 minutes. Then remove and set aside.

Step 3

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 boiling water (¼ cup for 1) and let it simmer (gently boil) until reduced by half. Stir in the Dijon mustard, sour cream and nutmeg and place the chicken back in the pan. Let it simmer (gently boil) for 2 minutes and break the chicken up slightly with a spoon, until cooked through.

Step 4

Green beans: Boil the kettle. Place a separate pan on medium-high heat and add the green beans with a splash of boiling water. Cook for 3-5 minutes until bright green and cooked, but with a slight bite. Season with salt and pepper.

Step 5

Serve the creamy chicken with the green beans on the side.