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
Chicken in creamy mustard sauce
  • Ready in: 40 mins
  • Serves: 4
  • Price: £2.25 per serving
Nutritional Info
Each 388g serving contains
  • Fat 11.5
  • Sat Fat 4.1
  • Sugar 6.2
  • Salt 0.6
  • Cals 389
of your reference intake.
Typical energy values per 100g: 420kJ/100kcal.
  • 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
  • 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.