Mustard Baked Chicken
Easy
Introduction
Creamy, with a little heat from the mustard, this chicken dish is a great family meal dish, especially when served with lots of roast veggies.
Ingredients
- 4 tsp olive oil
- 4 chicken breasts
- 2 tbsp flour
- 2 rashers of streaky bacon, chopped
- 1 leek, washed and sliced thinly
- 180ml cream
- 3 tbsp grainy mustard
- 150g frozen peas
- Roast vegetables and baby new potatoes
TO SERVE:
Method
- 1. Preheat the oven to 180C/350F/gas mark 4. Heat 2 tsp of oil in a large pan. Dust the chicken breasts lightly with flour and add to the pan, cooking for 2-3 minutes on each side until lightly browned. Transfer to a casserole dish.
- 2. Add the remaining oil to the pan and add the bacon and leeks. Cook for a few minutes until the rashers start to brown and the leeks soften. Stir in the cream and mustard. Stir until the sauce thicken slightly and pour over the chicken.
- 3. Bake for 30 minutes, until the chicken is cooked through. Five minutes before the end of cooking, stir in the peas. Serve with roast vegetables and baby new potatoes.
