Chicken in creamy mustard sauce

Chicken in creamy mustard sauce

Transform chicken breast fillets with a tangy and aromatic sauce – you could also serve this dish with new potatoes instead of rice.

By , 21 September 2015

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Chicken in creamy mustard sauce
  • 40 Mins

  • Serves: 4

  • Price: £2.25 per serving

Nutritional Info
Each 388g serving contains
  • Energy

    1629KJ

    389KCAL

    19%
  • Fat

    11.5g

    low

    16%
  • Saturates

    4.1g

    low

    21%
  • Sugars

    6.2g

    low

    7%
  • Salt

    0.6g

    low

    10%
of your reference intake.
Typical energy values per 100g: 420kJ/100kcal.
Ingredients
  • 4 chicken breast fillets
  • 1 tbsp sunflower oil
  • 1 shallot, finely chopped
  • 400ml hot chicken stock, made with 1 stock cube
  • 2 level tsp fresh thyme leaves (or 1 level tsp dried thyme)
  • 100ml reduced-fat crème fraîche
  • 1 level tsp Asda Coarse Grain French Mustard
  • 125g green grapes
  • 1 level tsp cornflour
  • Rice, to serve
  • Broccoli, to serve
  • Courgettes, to serve
Method
  • Cook the chicken in the oil in a frying pan until it just changes colour on each side. Transfer to a large saucepan.

  • Gently fry the shallot until soft. Add the stock and heat until simmering, scraping up any browned meat pieces with a wooden spoon.

  • Add to the chicken, along with the thyme, then cover and simmer for 10 minutes. Remove the lid and cook until the liquid has reduced by half.

  • Add the crème fraîche and mustard, then simmer for 3-4 minutes. Add the grapes.

  • Mix the cornflour with 1 tbsp cold water. Stir into the pan and simmer for 2 minutes. Serve with rice, broccoli and courgettes.