- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in protein
This delicious yet simple chicken with mustard cream sauce recipe will be on the table in no time.
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 4 large Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
- 1 tbs olive oil
- 2 garlic cloves, crushed
- 6 thyme sprigs
- 1 tbs brandy
- 1/2 cup (125ml) salt-reduced chicken stock
- 2 tbs wholegrain mustard
- 1/2 cup (125ml) pouring (pure) cream
- 3/4 cup (75g) coarsely grated Swiss cheese
- Chopped thyme, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Recipe tip
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.
Smart swap: You can substitute brandy for lemon juice for an alcohol-free version.
Chicken with mustard cream sauce
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 4 large Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
- 1 tbs olive oil
- 2 garlic cloves, crushed
- 6 thyme sprigs
- 1 tbs brandy
- 1/2 cup (125ml) salt-reduced chicken stock
- 2 tbs wholegrain mustard
- 1/2 cup (125ml) pouring (pure) cream
- 3/4 cup (75g) coarsely grated Swiss cheese
- Chopped thyme, to serve
Description
This delicious yet simple chicken with mustard cream sauce recipe will be on the table in no time.
Method
Step 1
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.
Step 2
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.
Step 3
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.