Name: Mustard tarragon chicken bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 4 small chicken breast fillets; 1 leek, pale section only, thinly sliced; 2 cloves garlic, crushed; 250 gram button mushrooms, halved; 1 large chicken stock cube; 300 millilitre light thickened cream; 2 tablespoon whole grain mustard; 2 tablespoon worcestershire sauce; 100 gram green beans, cut into thirds; 1 1/2 tablespoon chopped tarragon; mashed potato, to serve

Ingredients

1 tablespoon vegetable or olive oil

4 small chicken breast fillets

1 leek, pale section only, thinly sliced

2 cloves garlic, crushed

250 gram button mushrooms, halved

1 large chicken stock cube

300 millilitre light thickened cream

2 tablespoon whole grain mustard

2 tablespoon worcestershire sauce

100 gram green beans, cut into thirds

1 1/2 tablespoon chopped tarragon

mashed potato, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Heat half the oil in a 2-litre flameproof ovenproof dish over moderate heat. Add chicken; cook for 2 minutes each side or until browned. Transfer to a heatproof plate.

2.Add remaining oil to dish. Add leek; cook and stir for 3 minutes or until soft. Add garlic and mushroom; cook and stir for 3 minutes or until mushroom is tender. Add crumbled stock cube, 1/2 cup water, cream, mustard and Worcestershire sauce. Bring to the boil. Reduce heat to moderate. Simmer, uncovered, for 5 minutes. Transfer dish to a baking tray. Add chicken; turn to coat.

3.Bake, covered, for 20 minutes or until chicken is cooked. Add beans; bake for 3 minutes more or until tender. Sprinkle with tarragon. Serve with mashed potato.

Use chicken thigh fillets instead of breast fillets. You can use brown onion instead of leek.
Note

Woman's Weekly Food

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Ingredients

Method

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