Creamy Mustard Chicken

Ingredients

• 300g Baby New Potatoes
• 2 Skinless Chicken Breasts
• 20 Pumps Olive Oil Spray
• 1 Sm Onion
• 2 Cloves Garlic
• 3 Tsp Wholegrain Mustard
• 1 Chicken Stock Cube
• 300ml Water
• 4 Tbsp Single Cream
• ½ Tsp Cornflour
• 200g Fine Green Beans
• Salt
• Black Pepper

Method

1. Put two saucepans of salted water on to boil. Put a shallow frying pan on a medium heat. Boil the potatoes in one of the pans until tender (usually around 10-15 minutes).
2. Slice the chicken into strips, peel and finely chop the onion, crush the garlic. Make the chicken stock up to 300ml.
3. Season the chicken strips generously with salt and pepper. Spray the oil into the pan and add the chicken, onion and garlic. Sauté until he chicken is just cooked through and the onion is softened (about 5 mins).
4. Add the mustard and half the stock to the pan and simmer vigorously for a few minutes to allow the stock to reduce. Once the stock has reduced by about half, turn the heat down and stir the cream through bringing the mixture to a very gentle simmer.
5. Mix the cornflour with a little cold water and add to the pan to thicken the sauce. Allow to simmer very gently and continue to thicken while you cook the beans. If needed you can adjust the sauce by adding a bit more of the stock.
6. Add the beans to the remaining pan of boiling water and simmer for about 5 minutes, until tender but still with a little bite.
7. Drain the potatoes and beans, serve with the creamy mustard chicken, season to taste.