Recipe for rich & creamy Mustard & Thyme Chicken with sautéed green beans on the side
150g chicken fillets
1/2 tsp Dijon mustard
1/2 tbsp sour cream
1 spring onion – slice thinly at an angle
50g button mushrooms – slice thinly
3g fresh thyme – chop leaves finely
1/8 tsp nutmeg
100g green beans – trim ends
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper. When hot, add the chicken to the pan and brown for 3 minutes. Then remove and set aside.
Chicken mix: Using the same pan on medium-high heat, add the spring onions with a drizzle of olive oil and sauté for 2 minutes. Then add the mushrooms and thyme and cook for 3-5 minutes until golden. Add the boiling water (¼ cup for 1) and let it simmer (gently boil) until reduced by half. Stir in the Dijon mustard, sour cream and nutmeg and place the chicken back in the pan. Let it simmer (gently boil) for 2 minutes and break the chicken up slightly with a spoon, until cooked through.
Green beans: Boil the kettle. Place a separate pan on medium-high heat and add the green beans with a splash of boiling water. Cook for 3-5 minutes until bright green and cooked, but with a slight bite. Season with salt and pepper.
Serve the creamy chicken with the green beans on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.