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Mustard chicken with mixed beans & peas
Mustard chicken with mixed beans & peas
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 250g frozen broad beans, thawed
  • 2 (about 440g each) chicken centres, halved lengthways
  • Salt & freshly ground black pepper
  • 50g butter, softened
  • 125.00 ml finely chopped fresh chives
  • 46.80 gm Dijon mustard
  • 2 garlic cloves, crushed
  • 9.20 gm olive oil
  • 200g green beans, topped, halved crossways diagonally
  • 150g (1 cup) frozen peas
  • 20g butter, extra
  • 40g (1/4 cup) toasted slivered almonds (Ducks brand)
Instructions:
  • Boil broad beans in salted water for 2 minutes until tender. Drain and let cool for 5 minutes. Peel off outer skin.
  • Use a small sharp knife to carefully create a pocket in each chicken breast without cutting all the way through. Season the chicken with salt and pepper.
  • Mix butter, fresh chives, tangy mustard, and minced garlic in a bowl. Fill each chicken pocket with the flavorful butter mixture and seal with a toothpick.
  • 1. Heat oil in a large frying pan until shimmering. Add chicken, skin-side down, and cook for 6 minutes until golden brown and crispy. Flip and cook for another 6 minutes until fully cooked. Remove to a plate, lightly cover with foil, and let rest for 5 minutes.
  • Cook green beans and peas in salted boiling water until bright green and tender crisp, about 2 minutes. Drain well.
  • In a frying pan, melt additional butter over high heat until it becomes foamy. Add beans, peas, broad beans, and almonds. Stir and cook for 2 minutes or until they are warmed through. Serve by portioning the mixed beans and peas onto plates and topping with mustard chicken.

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