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Creamy Mustard Chicken

Creamy Mustard Chicken

with Mash and Stir-Fried Green Beans

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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.

Tags:Under 600 calories
Allergens:MilkMustard
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Leek

1 pack(s)

Potato

1 pack(s)

Green Beans

2 unit(s)

Chicken Breast

½ pack(s)

Crème Fraîche

(ContainsMilk)

½ pot(s)

Cider & Horseradish Wholegrain Mustard

(ContainsMustard)

½ sachet

Mustard Seeds

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2138 kJ
Energy (kcal)511 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate52 g
of which sugars7.0 g
Protein47 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Lid
Peeler
Saucepan
Strainer
Frying Pan
Plate
Spoon
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water with a pinch of salt on to boil for the potato. Trim the root and the dark green leafy part from the leek. Halve lengthways then slice widthways. Trim the green beans. Chop the potato into 2cm chunks (no need to peel). Add to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander, return to the pan (off the heat) and cover with a lid.

2

Meanwhile, heat a splash of oil in a frying pan on medium heat and 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. Add the chicken and cook until the outside is brown and the inside cooked through, 8 mins each side. TIP: The chicken is cooked when it is no longer pink in the middle.

3

When your chicken is cooked, add the creme fraiche to the pan along with the cider & horseradish wholegrain 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 your chicken and set the pan aside, covering the pan with a lid or some foil to keep your chicken warm.

4

Heat a splash of oil in another frying pan on medium heat. Add the mustard seeds 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.

5

Next, add a pinch of salt and pepper to the drained potato in your pan, along with a knob of butter (if you have some) and a splash of milk (if you have any). Mash until smooth and keep warm with the lid on.

6

When everything is ready, stir a splash of hot water into the sauce, if the liquid has evaporated too much. Take the chicken out of the pan and slice into 2cm slices. Serve your chicken with the mash, your stir-fried green beans and a good helping of the creamy mustard sauce. Enjoy!

7

Look at what you have made! Feeling proud? You should be. Take a moment to enjoy this moment, you deserve it.