This delicious yet simple chicken with mustard cream sauce recipe will be on the table in no time.
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Preheat grill on high. Season the chicken. Heat the oil in a large ovenproof frying pan over medium-high heat. Cook the chicken for 2 mins each side or until golden. Transfer the chicken to a plate.
Add the garlic, thyme sprigs and the brandy or lemon juice to the pan and cook, stirring, for 30 secs or until brandy or lemon juice is almost evaporated. Add the stock, mustard and cream, stirring to combine. Return chicken to the pan. Bring the sauce mixture to the boil and cook for 1 min or until chicken is cooked through. Sprinkle the cheese over chicken.
Place the pan under preheated grill and cook for 2 mins or until the cheese melts and is golden. Sprinkle with chopped thyme. Divide the chicken and sauce among serving plates.
Serve with microwave baby potatoes and steamed green beans
COOK. STORE. SAVE.
Not sure what to do with the leftover wholegrain mustard? Store it in the fridge and add it to the pasta bake recipe at coles.com.au/baconpastabake.
COOK IT RIGHT
Buy it right
Make sure to buy pouring cream for this recipe. Also known as ‘pure cream’, it has a lower ratio of cream fat to milk than thickened cream and other cream varieties.
Store it right
Store the cream towards the back of the fridge rather than in the fridge door. The temperature is less stable in the door due to it opening and closing, which could cause it to go off more quickly.
Cook it right
To prevent the cream from splitting, don’t boil it for longer than 1 minute – just enough to cook the chicken through.