Creamy mustard chicken

Instructions

1 Preheat the oven to 200°C/fan 180°C/gas 6. Combine the mustard, garlic, stock and thyme in a jug or bowl. Set aside.

2 Spray a non-stick frying pan with a little oil, then cook the chicken over a high heat for 2–3 min until golden. Transfer to a baking dish, pour over the mustard sauce and toss to coat. Bake for 20–25 min until cooked through, turning halfway through.

3 Meanwhile, steam the potatoes for 10–15 min until tender. Add the potatoes to the chicken for the last 5 min of its cooking time, tossing to coat in the sauce. Steam the green beans for 5 min.

4 Remove the chicken dish from the oven and stir through the cream. Divide among 4 plates and serve with the beans.