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20160821_000009

Low Fat Mustard Chicken

This amazing dish was seriously tasty, the flavours were out of this world. It is a low fat dish as it uses creme fraiche rather than cream.

Try use chicken breasts on the bone as they really do give the dish a far better flavour. If you can’t get them or they are too pricey for you then use regular chicken breasts with the bone out or even chicken thighs for a much cheaper alternative that will be just as tasty. If using chicken thighs then allow 2 per portion.

Ingredients

4 chicken breasts on the bone
500g baby or salad potatoes
2 tsp dried or fresh thyme
2 good sized onions
4 spring onions
2 garlic cloves chopped
3 tsp paprika
1 vegetable or chicken stock cube
½ tsp coarse ground black pepper
½ tsp salt
6 tbsp Dijon mustard
600g crème fraiche
100ml water
2 tbsp oil

Instructions

1
Pre-heat your oven to 180c. Peel and par boil the potatoes for 10 minutes, drain and set to one side.
2
Mix the paprika, salt and pepper with 2 tbsp Dijon mustard and coat each breast in the mix, set to one side for 30 minutes.
3
Heat the oil on a non-stick pan and fry each breast till browned.
4
Thinly slice the onions and spring onions.
5
Place everything apart from the chicken in a casserole dish or roasting tin and mix really well then add the chicken.
6
Bake in the top of your oven for 35 minutes until the chicken is cooked.
7
Ensure the chicken is fully cooked by cutting into the thickest part of one and ensuring there is no blood or pink bits or use a food thermometer by checking the thickest part had reached 72c.
8
Serve with green vegetables and the potatoes you cooked in the sauce.
    • Rebecca
    • 6th April 2017
    Reply

    made this dish last night. very tasty. easy to prepare. thanks for sharing receipe

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