Creamy mustard chicken

Name: Creamy mustard chicken
Cook time: 25 min
Yield: 4
Cuisine: Oceania

with green beans and roasted kumara

Ready in around 25 mins

RECIPE FACT:

Kumara is a native to the tropical regions of South America and was introduced to Polynesia by early explorers.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE KUMARA:
Line an oven tray with baking paper. Arrange steamed kumara on the tray. Spray with oil and season with salt. Bake in the oven for 20-25 mins or until golden around the edges.
2. TO PREPARE THE VEGETABLES AND CHICKEN:
Trim the ends off the green beans and cut in half. Thinly slice the mushrooms and the spring onion. Remove the free-range chicken breasts from their packaging and pat dry with paper towel. Slice the chicken into ½ cm thick strips.
3. TO COOK THE CREAMY MUSTARD CHICKEN AND VEGETABLES:
Spray oil into a non-stick frying pan and place over a medium-high heat. Once hot, add the chicken strips and brown on each side for 2 mins. Remove from the pan and set aside in a bowl. Add the beans to the pan and cook for 2-3 mins. Add the spring onions and mushrooms to the pan and cook for 3 mins. Turn the heat to low, return the chicken to the pan and pour over the creamy mustard sauce. Stir to combine and cook for 1-2 mins or until chicken is cooked through. Fold in the baby spinach and remove from the heat. Season with salt and pepper to taste.
TO SERVE:
Arrange kumara on plates and top with chicken and vegetables. Pour over any remaining creamy mustard sauce from the pan.