This is a great little recipe for two that is made within an hour. The sauce complements the chicken really well and the chicken itself came out super moist.
I had skinless chicken breasts so I used those, but I do think this would be better with the crispiness of chicken skin to bring another texture and another savoury flavour.
You could serve this with mashed potato if you want to, but I don’t think it needs it.
Recipe from Delicious Magazine.
Serves 2. (477kcals, 19.1g carb per portion)
- Drizzle of olive oil
- 2 large, free-range chicken breasts
- 300ml fresh chicken stock
- 200g sweetcorn kernels
- 150g green beans
- Splash of cream
- 1 tsp wholegrain mustard
- Small bunch spring onions, trimmed
- Heat the oven to 180°C/fan160°C/gas 4. Heat a drizzle of oil in an ovenproof frying pan. Fry the chicken breasts (if using skin on, fry skin-side down, for 3 minutes or until the skin is crisp). Turn the chicken over, then put the pan in the oven and cook for 10-15 minutes until the meat is cooked.
- Meanwhile, heat the chicken stock in a pan until simmering. Add the sweetcorn kernels and green beans, simmer until tender, then remove with a slotted spoon and divide among two warmed dishes (leave the pan on the heat). Add a splash of cream and the wholegrain mustard to the stock, then bubble to thicken slightly. Season to taste.
- Slice the spring onions and stir into the sauce. Cut each chicken breast in half and divide among the plates, then spoon over the sauce.