Creamy Summery Mustard Chicken
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts
- 2 onions chopped
- 3 cloves garlic finely chopped
- 100 ml white wine I used my Sauvignon blanc Signature chef wine
- 300 ml cream
- 3 tbsp Dijon mustard
- 1 tin sweet corn drained
- 1 tin chickpeas drained
- Salt and pepper
Method
- Heat a saucepan over medium heat and drizzle the oil.
- Add the chicken and Season with salt and pepper. Sear the chicken to colour on each side for 2 minutes. Add an extra drizzle of oil and add the onions.
- Cook for 2-3 minutes until coloured and stir in the garlic.
- Cook for a further 30 seconds and add the wine, cream, mustard. Stir once to combine the mustard into the liquids.
- Add the chickpeas, sweet corn and place the lid on the pan.
- Simmer for 10-12 minutes until the sauce is bubbling and the chicken are cooked through.
- Remove from the heat and check the seasoning. Serve while hot with your favourite side of salad leaves or mash potatoes.
