From Her Honourable Playboy
Seb's chicken dijon

  • 4 chicken breasts, sliced
  • 300 ml stock
  • 1 clove garlic, peeled and crushed
  • 1 onion, peeled and finely sliced
  • 2 generous tsps wholegrain mustard
  • 1 x 400g tin chopped tomatoes in juice
  • 250g mushrooms, washed and quartered
  • 200g half-fat creme fraiche

Serves 4

Heat the oil in a deep frying pan.

Add the garlic, mustard, onion and chicken and sauté until chicken is browned on all sides.

Add stock and mushrooms.

Cover and simmer for 20-25 minutes.

Stir in the creme fraiche.

Serve with new potatoes and green veg.


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