• Description:

    Try this twist on popular chicken and mushroom recipes – an easy, creamy variant with wholegrain and Dijon mustard. The smooth sauce binds the ingredients effortlessly and its velvety composition is rich without being overwhelming. Be sure to make roast potatoes as they make for the perfect side to this saucy, soul-warming meal. Garnish with rosemary for that final finishing touch.

  • Ingredients:

    Salt and freshly ground black pepper
    15 ml (1 tbsp.) wholegrain mustard
    15 ml (1 tbsp.) Dijon mustard

    250 g mushrooms; sliced
    250 ml (1 cup) cream
    15 ml (1 tbsp.) oil

    6 chicken pieces
    1 onion; sliced

  • Method:

    1. Preheat the oven to 180 °C.
    2. Season the chicken with salt and pepper.
    3. Heat the oil and lightly brown the chicken.
    4. Remove the pieces from the saucepan and fry the onion and mushrooms until done.
    5. Stir in the cream and mustard and season with salt and pepper.
    6. Place the chicken in an ovenproof dish and pour over the creamy mustard sauce. Bake for 30–40 minutes or until done.
    7. Serve with roast potatoes.