Recipe

Cream & Mustard Chicken

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Free-range chicken coated in a warm mustard cream sauce, served with mashed potatoes & greens.

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serves 2

2
3
150g
3
½ tbsp
½ tbsp
60ml

serves 4

4
6
300g
6
1 tbsp
1 tbsp
120ml

ingredients

potatoes – peel & cut into cubes (1½ cm)
chicken breasts
green beans – trim ends
spring onions – slice thinly at an angle
Dijon mustard
wholegrain mustard
cream
milk (from your pantry)
butter (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Ingredients to serve 2

2 x potatoes – peel & cut into cubes (1½ cm)
3 x chicken breasts
150g x green beans – trim ends
3 x spring onions – slice thinly at an angle
½ tbsp x Dijon mustard
½ tbsp x wholegrain mustard
60ml x cream
milk (from your pantry)
butter (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Ingredients to serve 4

4 x potatoes – peel & cut into cubes (1½ cm)
6 x chicken breasts
300g x green beans – trim ends
6 x spring onions – slice thinly at an angle
1 tbsp x Dijon mustard
1 tbsp x wholegrain mustard
120ml x cream
milk (from your pantry)
butter (from your pantry)
salt & pepper (from your pantry)
cling wrap (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Mashed potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the potato cubes and boil for 15 minutes until soft. Drain, add a few splashes of milk, a knob of butter and salt and pepper to taste and mash with a potato masher.

Step 3

Chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper. Place a pan on medium-high heat with a knob of butter. When hot, add the chicken and fry for 3-4 minutes a side until golden and cooked through. Remove, set aside.

Step 4

Green beans: Using the same pan on medium-high heat, add the green beans with a splash of water (just enough to cover) and cook for 3-4 minutes. Season, remove and keep warm.

Step 5

Mustard cream sauce: Using the same pan again (making sure it’s dry) on medium-high heat, add the spring onion with another knob of butter and sauté for 1 minute. Add the mustard, cream and water (120ml for 4; 60ml for 2) and simmer (gently boil) for 1 minute until it thickens to a sauce. Season to taste with salt and pepper, add the chicken back into the pan and coat with the sauce to warm.