Sally's creamy mustard chicken

It was Saturday night, I’d been busy, I opened the fridge and saw a pack of chicken fillets and a carton of cream and thought hmmm.

A little while later I was hearing “Mmmm mum this is just SO nice!”

I’d achieved…

This recipe uses only a few ingredients but punches above their weight. Creamy, mustardy, mega tasty chicken. Your people will think you’re some kind of gourmet.


You’ll need a cast iron frying pan that can go in the oven or start in a frying pan and transfer to a shallow oven dish.

  • 1 yellow onion sliced thinly
  • 1 clove of garlic, crushed – optional, I didn’t use it
  • 2 chicken breasts – organic, high welfare – chopped into lengths about 2-3cm wide and coated lightly in plain flour
  • splash of white wine
  • about 300ml of vegetable stock. You can use Marigold veg bouillon powder if rushed. I generally keep some homemade stock in the freezer.
  • double cream – this is difficult as I just poured it in without measuring! About 300ml I think!
  • couple of knobs of butter, proper butter
  • 2 tablespoons of dijon mustard
  • sea salt and black pepper
  • 2 tablespoons of olive oil

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Gently fry the onion, and garlic if using, in olive oil and butter until the onion is translucent.

Move the onion to the side of the pan and add the flour-coated chicken. Fry for a few minutes, turning as you do so.

Add the wine and let it sizzle for a bit.

Add the stock, cream and mustard, salt and black pepper to taste, and give it all a good stir, simmer for a few minutes.

There’s nothing to stop you adding some fresh herbs here, just I didn’t have any, or I would have.

Cover with foil, or a lid, and place the pan in the oven (make sure the handle is oven proof too) at about 150-160C for 40-45 mins. The sauce will thicken and be gorgeous.

Serve with green vegetables, or with mashed potatoes and veg.

Nutrition Info


Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.

Good honest nutrition

I wish my cooker came with a ‘save as’ button. That way I might remember exactly what I did.

Sally Pinnegar

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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