Creamy mustard and lemon chicken
Please log in to save or rate.
Time to make:
$3.95 per serve
(at time of publication)
Full ingredients list:
- 125g skinless chicken breast fillet
- 2 teaspoons olive oil
- 2 tablespoons reduced-fat thickened cream
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon wholegrain mustard
- 150g frozen mixed green vegetables (broccoli, green beans, sugar snap peas)
- 1 cup baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Cut chicken breast horizontally through centre to make 2 thin fillets. Heat olive oil in a non-stick frying pan over medium–high heat. Add chicken and cook for 2–3 minutes per side, or until cooked through, then remove from pan. Reduce heat to low.
Step 2 Add thickened cream, lemon juice and mustards to frying pan with 1 tablespoon water; stir to combine and bring to a simmer. Return chicken to pan and cook for 30 seconds, or until mustard sauce is heated through.
Step 3 Meanwhile, boil veg in a small saucepan of water for 2 minutes, or until just tender, then drain.
Step 4 Season chicken with pepper, garnish with parsley (optional) and serve with veg and rocket.
About this recipe
First published: October 2015