Recipes
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.
Transform chicken breast fillets with a tangy and aromatic sauce – you could also serve this dish with new potatoes instead of rice.
Cook: 40 Mins
Serves: 4
Price: £2.25 per serving
Nutritional Information
Each 388g serving contains
Energy
1630kj
389kcal
1630kj
389kcal
19%
Fat
11.5g
11.5g
Low
16%
16%
Saturates
4.1g
4.1g
Low
21%
21%
Sugars
6.2g
6.2g
Low
7%
7%
Salt
0.6g
0.6g
Low
10%
10%
of your reference intake.
Typical energy values per 100g:
420kj/100kcal
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
1
Cook the chicken in the oil in a frying pan until it just changes colour on each side. Transfer to a large saucepan.
2
Gently fry the shallot until soft. Add the stock and heat until simmering, scraping up any browned meat pieces with a wooden spoon.
3
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.
4
Add the crème fraîche and mustard, then simmer for 3-4 minutes. Add the grapes.
5
Mix the cornflour with 1 tbsp cold water. Stir into the pan and simmer for 2 minutes. Serve with rice, broccoli and courgettes.