Creamy Mustard Chicken
Creamy Mustard Chicken
Why did the chicken cross the road? In this case, it’s definitely to get to the mustard on the other side, because, boy, do those two make a mean combination! We’ve added some tender, crunchy green beans and creamy potato to soften the mustardy goodness. This mustard means business – particularly when you add the extra mustard seeds.
NUTRITION PER SERVING
Leek, sliced 1
Green Beans, trimmed 1 pack
White Potato, chopped 1 pack
Chicken Breast 2
Crème Fraîche 7) ½ pot
Cider & Horseradish Mustard 9) 14) ½ tbsp
Mustard Seeds 9) ½ tsp
PREP THE VEGGIES Put a large saucepan of water with a pinch of salt on to boil for the potato. Remove the root and dark green top from the leek, halve lengthways, then slice into thin half moons. Trim the green beans. Peel and chop the potato into 4cm cubes. Add to your pan of boiling water and cook, 20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain, return to the pan (off the heat) and cover with a lid.
COOK THE CHICKEN Meanwhile, heat a splash of oil in a frying pan on medium heat. Add the leek with a pinch of salt and pepper. Cook until soft, 5 mins, then transfer to a plate. Season the chicken with salt and pepper. Put another splash of oil in your frying pan. Fry the chicken until browned and cooked through, 8 mins each side. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
MAKE THE SAUCE When the chicken is cooked, add the crème fraîche to the pan along with the cider & horseradish mustard, leek and a splash of water. Stir and cook for another 3 mins until everything is combined and hot. Spoon a little of the creamy sauce over the chicken and set the pan aside, covering with a lid or some foil to keep the chicken warm.
STIR-FRY THE BEANS Heat a splash of oil in another frying pan on medium heat. Add the mustard seeds (careful, they may jump about!) and cook for 30 seconds. Add the green beans along with a pinch of salt and pepper. Stir-fry until slightly softened, 3 mins, then add a splash of water to the pan, cover with a lid or some foil and cook for 4 more mins.
MASH THE POTATO Next add a pinch of salt and pepper to the drained potato in your pan, along with a knob of butter and a splash of milk (if you have some). Mash until smooth and keep warm with the lid on.
FINISH AND SERVE When everything is ready, gently reheat the chicken and sauce if necessary (if the sauce is too thick, add a splash of hot water).
Take the chicken out of the pan and cut into 2cm slices. Serve the chicken with the mash, the stir-fried green beans and a good helping of the creamy mustard sauce. Enjoy!