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.
Step 6
Serve the creamy mustard chicken with mashed potatoes and green beans.