Chicken in creamy mustard sauce

I don't know about you, but I include chicken breasts in my menu plans quite often, and there is such a wide variety of recipe ideas and themes available.

Such a recipe is this one which uses chicken breasts in a lovely creamy mustard sauce and green grapes.

Now, at this point, I would just add that not all recipe ideas featured on this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

That being said, if you like the look of this meal then why not "transform some chicken breast fillets with a tangy and aromatic sauce". They are great served with broccoli and courgettes, but some may also wish to serve either rice or new potatoes ... and cauliflower rice would be a great low carb alternative ... but  the choice is always yours dear reader.

Ingredients:

Serves Four
4 chicken breast fillets
1 tbsp oil
1 shallot, finely chopped
400ml hot chicken stock, made with 1 stock cube
2 level tsp fresh thyme leaves (or 1 level tsp dried thyme)
100ml reduced-fat crème fraîche
1 level tsp Coarse Grain French Mustard
125g green grapes
1 level tsp cornflour
Broccoli, to serve
Courgettes, to serve

Method:
1. Cook the chicken in the oil in a frying pan until it just changes colour on each side. Transfer to a large saucepan.
2. Gently fry the shallot until soft. Add the stock and heat until simmering, scraping up any browned meat pieces with a wooden spoon.
3. Add to the chicken, along with the thyme, then cover and simmer for 10 minutes. Remove the lid and cook until the liquid has reduced by half.
4. Add the crème fraîche and mustard, then simmer for 3-4 minutes. Add the grapes.
5. Mix the cornflour with 1 tbsp cold water. Stir into the pan and simmer for 2 minutes.

6. Serve with broccoli, courgettes.

From the original recipe here

All the best Jan