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Roast Mustard and Thyme Chicken with Spring Greens
By Sophie Hansen
Roast Mustard and Thyme Chicken with Spring Greens
In this recipe
The mildly spiced BAVARIAN MUSTARD that Robert turned into a habit
Preparation time:
10 mins
Cooking time:
25 - 30 mins
Serves:
4
Ingredients
  • 4 chicken breasts
  • 3 tbsp olive oil
  • 4 tbsps unsalted butter, softened
  • 2 1/2 tablespoons Beerenberg Bavarian Mustard
  • 3/4 cup wholemeal breadcrumbs
  • zest of one lemon
  • 2 tablespoons chopped fresh thyme
  • 2 tbsp chopped parsley
  • 3/4 cup chicken stock
  • 3 tbsp cream
  • 1 tbsp mustard, extra
  • 1 bunch asparagus, blanched
  • 2 cups snow peas, blanched
Method:

Preheat oven to 200oC. Rub chicken breasts with a little of the olive oil and season well. Mix together the butter, mustard, breadcrumbs, lemon zest, herbs and season to taste.

Heat an ovenproof frying pan on high and add a little more oil. Cook the chicken on one side for four minutes, or until crispy. Remove from heat, divide the mustard mixture across the top of each chicken breast then place pan in the oven for 15 minutes or until the chicken is cooked through and the top golden and crunchy.

Once cooked, transfer the chicken pieces to a warm platter. Return pan to the stovetop on high. Pour in the stock and stir until reduced (about 5 minutes). Remove from heat; add the cream and extra mustard then strain sauce into a warm jug. Serve the chicken, sliced thickly, with the sauce and greens.