Herb and mustard baked chicken
- 4 tablespoons reduced-fat crème fraiche
- 2 tablespoons grainy mustard
- 1-2 cloves garlic, finely chopped
- ¾ cup salt-reduced liquid chicken stock
- ½-1 teaspoon dried thyme or tarragon
- spray oil
- 4 chicken breasts, sliced in strips
- 500g small potatoes
- 250g green beans
1 Preheat oven to 200°C. Mix crème fraiche, mustard, garlic, stock and thyme together. Spray a non-stick pan with oil and heat for a few minutes. Pan-fry chicken until tinged golden on all sides.
2 Transfer to an ovenproof dish and pour over sauce. Toss to coat evenly. Bake for 20-25 minutes, turning halfway through cooking.
3 Meanwhile, cook potatoes in boiling water for 15 minutes or until tender. Cook beans for 4-5 minutes by boiling, steaming or cooking in microwave for 3 minutes.
4 Drain vegetables and add to chicken for the final 5 minutes of cooking.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 3g
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