Mustard and cream combine in this delicious chicken dish
Mustard is one of my favourite condiments. Smear it on a ham sandwich. Spread it on a hot dog. Add it to olive oil and white wine vinegar for a classic vinaigrette. It enhances lots of recipes!
- 1.5kg baby potatoes
- 2 tbsp Extra virgin olive oil plus extra for dressing potatoes
- 1 bunch spring onions, trimmed, rinsed and finely chopped
- 400g pack mini chicken breast fillets
- 2 heaped tsps wholegrain mustard
- Generous ½ tsp English mustard
- 1 tsp dried mixed herbs
- 150mls chicken or vegetable stock
- 250mls cream
- 1 tbsp chopped curly parsley
Method
- Cook baby potatoes in a pan of boiling salted water.
- While potatoes are cooking, heat olive oil in a pan and fry spring onions for a moment.
- Add chicken fillets and cook to seal, stirring to mix with spring onions.
- Add both mustards and stir to coat the chicken. Cook for another couple of minutes.
- Add mixed herbs. Stir to coat chicken pieces.
- Add stock and cream and bring to bubbling.
- Simmer for about 5 minutes or until chicken is cooked through.
- When potatoes are cooked, drain and drizzle with olive oil. Crush roughly with a fork. Season.
- Stir parsley into chicken mix and check seasoning.
- Heap crushed potatoes on four warmed plates and top with chicken.
- Drizzle mustard sauce around. Serve with greens of choice.
Chocolate Pecan Sponge Pud
- 175g butter, softened
- 175g sugar
- 225g self raising flour
- 1 level tsp baking powder
- 3 fresh free range eggs
- 100g milk chocolate, roughly chopped into chunks
- 50g pecan nuts, sliced
- Splash of milk
- Place butter,sugar, flour, eggs in the bowl of a food mixer and blend together.
- Fold in the chocolate chunks and pecans. The mix should be a soft dropping consistency. Add a little splash of milk if it’s too stiff.
- Spoon mix into a lined shallow square cake tin or ovenproof dish.
- Bake at Gas 4 350F 180C (160C for fan assisted), until the mix is risen and firm to the touch.
- Remove from oven and cool slightly.
- Dust with icing sugar, then cut into squares and serve warm with custard. Or leave to cool completely and store in an airtight cake tin.
I’m going to Australia this weekend for a wine to match this chicken dish.
The Aussies know how to make Chardonnay, and have convinced us all over the years that they know what they are doing!
Before Pinto Grigio had it’s moment, Australia Chardonnay was a top pick for white wine drinkers, so we are revisiting that this weekend!
McGuigan wines are based in the Hunter Valley, and Chardonnay is one of its best sellers. Their signature Black Label range includes a fabulous Chardonnay, made with modern techniques and grown in perfect climatic conditions.
McGuigans Black Label Chardonnay is fermented briefly on the ‘lees’ or crushed grape must, which gives a richer deeper flavour, before being aged with American and French oak chips.
This combo gives a wine which has lots of upfront fruit and rich flavours, backed with some spicy cedar and spice notes.
A great match for the heat of the mustard and the rich creamy sauce in this dish, this is on sale now at Dunnes Stores, just €8 till January 6, 2026.
App?
