Chicken Breasts with Mustard Cream Sauce

(from theReasonableMan’s recipe box)

Source: Fast Food Book

Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people

Categories: chicken


  • 4 chicken breasts (about 200g each)
  • 2 tablespoons oil
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) dry white wine
  • 2 tablespoons wholegrain mustard
  • 2 teaspoons chopped fresh thyme
  • 60ml light sour cream
  • 240g green beans, topped and tailed
  • 320g baby yellow squash, halved


  1. Pound each chicken breast between sheets of plastic wrap with a mallet or rolling pin until 1cm thick

  2. Heat the oil in a frying pan over high heat

  3. Brown the chicken breasts for 4-5 minutes on each side, or untl brown. Remove and cover with foil

  4. Add the garlic to the frying pan and cook for 1 minute over medium heat, then stir in wine, mustard and thyme

  5. Increase the heat to medium-high and pour in the sour cream

  6. Simmer for about 5 minutes, or until the sauce has reduced and thickened slightly, then season to taste

  7. Meanwhile, bring a saucepan of lightly salted water to the boil, add the beans and squash and cook for 4 minutes, or until just tender. Season to taste

  8. To serve, pour a little of the sauce over the chicken and serve with vegetables on the side

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