Creamy Leek and Mustard Chicken with Stir-Fried Green Beans

This combination of tastes are so wonderful! It uses double cream which is a little bit naughty but my is it tasty.

Ingredients – serves 2

  • 1 Leek
  • 2 Potatoes
  • Pack of Green Beans
  • 2 Chicken Breasts
  • 110ml Double Cream
  • ¾ tbsp Horseradish Wholegrain Mustard
  • ½ tsp Mustard Seeds
  • 2tbsp milk
  • 1tbsp butter (optional)

Method – takes about 35 mins

  1. Boil a large pot of water with ¼ tsp of salt. I like to have a more rustic feel to my mash potatoes so I don’t tend to peel them but you can if you wish. Either way, chop the peeled or unpeeled potatoes into 4cm cubes. Put the potatoes in the pot of boiling water and cook them for roughly 20 mins. Chop the green leafy part from the leek then cut the remaining leek in half lengthways. Thinly slice the leek halves widthways.
  2. Bring another pot of water to the boil with ¼ tsp of salt and cut the tops and bottoms off of your green beans. Cook them in the boiling water for 3 mins, before draining the beans and running cold water over them to stop them cooking further. Set aside.
  3. Put 1 tbsp of oil in a frying pan on medium heat and add the leeks to the pan with some salt and pepper. Cook the leeks until soft and then transfer the leeks to a plate.
  4. Season your chicken breast with a pinch of salt and pepper. Add 1tbsp of oil to the pan that the leeks were in, keeping it on medium heat. Cook for 7 mins one one side and then another 7 mins the other side until the outside is brown and the inside is cooked.
  5. When the chicken is cooked, add the cream to the pan along with the wholegrain mustard, leeks and 2 tbsp of water. Stir the mixture around the chicken for about 3 mins until everything is nicely combined and hot. Spoon a little of the creamy mixture over the chicken. Take the pan off the heat and cover with a lid while you finish the beans and mash.
  6. When the potatoes are cooked, drain them, pop them back into the pot with ¼ tsp of salt, a good grind of pepper, 1tbsp of butter, 2 tbsp of milk and mash it all together. Pop on lid on the pot and set aside for a couple of mins.
  7. Put 1 tbsp of oil in a frying pan with your mustard seeds and wait for 30 seconds until they start to splutter then add your green beans with a pinch of salt and pepper and stir fry for about 2 mins.
  8.  When everything is ready take your chicken breasts out of the pan and onto a plate, Serve with the mash, the stirs-fried beans and good dollop of sauce. Enjoy!


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