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Mustard chicken & chive pasta sauce
Mustard chicken & chive pasta sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 1 300ml carton thin cream
  • 250ml (1 cup) milk
  • 13.80 gm olive oil
  • 5 (about 1kg) single chicken breast fillets, thinly sliced crossways
  • 60g (3 tbsp) butter, at room temperature, cubed
  • 4 garlic cloves, crushed
  • 40.00 ml plain flour
  • 46.80 gm wholegrain mustard
  • 40g (1/2 cup) finely grated parmesan
  • 1/2 bunch chives, cut into 2cm lengths
  • Salt & freshly ground black pepper
Instructions:
  • Combine the cream and milk in a large jug, and set aside. Heat 1 teaspoon of oil in a large non-stick frying pan over medium heat. Cook a third of the chicken for 2 minutes on each side until browned. Transfer to a large bowl and set aside. Repeat this process with the remaining oil and chicken in 2 more batches.
  • Melt butter in a frying pan over medium heat until foamy. Stir in garlic and cook for 1 minute until fragrant. Add flour and stir continuously until it bubbles and pulls away from the pan.
  • Whisk the milk mixture into the sauce off the heat until smooth. Add mustard and stir to combine.
  • Place the frying pan back on medium heat and stir continuously until the sauce boils and thickens. Lower the heat to simmer, occasionally stirring, for 3 minutes. Mix in the chicken, parmesan, and chives until heated. Season with salt and pepper to taste.

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