Name: Thyme chicken with mustard cheese sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 10 sprigs fresh thyme; 1 kilogram chicken tenderloins; 2 teaspoon bottled crushed garlic; 2 tablespoon olive oil; 1 bunch (400g) baby carrots, trimmed, peeled; 500 gram packet frozen peas; 100 gram butter, softened; Mustard cheese sauce; 25 gram butter; 2 tablespoon plain flour; 1 3/4 cup (410ml) milk; 3 teaspoon dijon mustard; 3/4 cup (90g) coarsely grated cheddar cheese

Ingredients

10 sprigs fresh thyme

1 kilogram chicken tenderloins

2 teaspoon bottled crushed garlic

2 tablespoon olive oil

1 bunch (400g) baby carrots, trimmed, peeled

500 gram packet frozen peas

100 gram butter, softened

Mustard cheese sauce

25 gram butter

2 tablespoon plain flour

1 3/4 cup (410ml) milk

3 teaspoon dijon mustard

3/4 cup (90g) coarsely grated cheddar cheese

Method

1.Preheat grill. Remove thyme leaves from sprigs; combine thyme leaves, chicken, garlic and oil in large bowl, season.

2.Place chicken on large oven tray; grill about 10 minutes or until cooked, turning halfway through cooking.

3.Meanwhile, to make mustard cheese sauce, melt butter in a medium saucepan. Add flour and stir over heat about 30 seconds. Gradually add milk and continue stirring for about 3 minutes or until sauce boils and thickens. Remove from heat and stir in mustard and cheese. Season to taste.

4.Trim and peel carrots. Steam carrots and peas separately until tender. Mash peas with butter.

5.Serve chicken with vegetables and mustard cheese sauce.

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Ingredients

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