This Dijon Chicken recipe is a very easy one to bulk cook and freeze ahead of time. Served with a side of fresh vegetables or salad its perfect for cold or winter months.
Ingredients: Serves 4
- 3 x Chicken Breasts (skinless)
- 1 x Small Onion
- 1 x Cup Of Chicken Stock
- 150ml Of Light Cream
- 2 x Tablespoons Of Dijon Mustard
- 1-2 x Tablespoons Of Wholegrain Mustard
- 1-2 x Tablespoons Of Cornflour
Method:
1. Cut your skinless chicken into tenderloins and dice a small onion. Heat a pan and cook in 1-2 cm of water with the lid on. This is healthier than oil and will keep tender. Drain any excess water when done and turn off heat.
2. In a bowl whisk together chicken stock, cream, cornflour, dijon and wholegrain mustard. Pour over your cooked chicken and onion. Stir through coating well. Bring to the boil stirring. Once bubbling reduce heat to a simmer for 20-30 minutes stirring occasionally. Turn off heat and let sauce thicken more if needed before serving.
Serve with a side of vegetables.