Creamy Honey Mustard Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp Olive Oil500g Chicken Breast strips200g Button mushrooms, sliced1 Medium Onion, thinly sliced1 x 375 ml pack Campbells real stock - chicken1 Tbsp wholegrain mustard2 tsp honey1Tbsp Cornflour200g green beans, sliced1/3 cup sour cream
Serves 4
Heat oil in a pan, add sliced chicken and cook until browned, remove and set aside.
Add mushrooms, onion and half the stock and cook for 5 minutes, stirring until stock has evaporated and veges have softened.
In a jug combine remaining stock with mustard, honey and cornflour and whisk until combined. Add to mushrooms with the beans. Bring to the boil stirring constantly. Reduce heat and cook for 5 minutes, stirring occasionally, until beans are just tender. Return chicken to pan and cook for 1-2 minutes until heated and cooked through.
Stir in sour cream and serve
Number of Servings: 4
Recipe submitted by SparkPeople user DEBBZ5.
Heat oil in a pan, add sliced chicken and cook until browned, remove and set aside.
Add mushrooms, onion and half the stock and cook for 5 minutes, stirring until stock has evaporated and veges have softened.
In a jug combine remaining stock with mustard, honey and cornflour and whisk until combined. Add to mushrooms with the beans. Bring to the boil stirring constantly. Reduce heat and cook for 5 minutes, stirring occasionally, until beans are just tender. Return chicken to pan and cook for 1-2 minutes until heated and cooked through.
Stir in sour cream and serve
Number of Servings: 4
Recipe submitted by SparkPeople user DEBBZ5.
Nutritional Info Amount Per Serving
- Calories: 271.9
- Total Fat: 9.0 g
- Cholesterol: 80.1 mg
- Sodium: 178.2 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.8 g
- Protein: 32.6 g
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