Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

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 and keep warm.

Step 3

Greens: 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 until the beans are almost cooked and the water evaporated. Add the Swiss chard and wilt for 1 minute. Season, remove and keep warm.

Step 4

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 5

Serve the creamy mustard chicken with the green beans and Swiss chard on the side.