Thyme chicken with Dijon mustard, rice and broccoli
Whole chicken breasts browned and then simmered under a lid in a creamy sauce with Dijon mustard and thyme. Serve with rice and broccoli, or with boiled potatoes.
- 30 minTime
- 15 minHands-on
- 4Portions
- ≈ 34 krper portion
- 560kcal per portion
Ingredients for 4 portions
- 600 gChicken breast
- to tasteSalt
- to tasteBlack pepper
- 1 tbspButter
- ≈ 3 ½ tbspWater
- 2 dlCooking cream
- ½ cubeChicken stock, cube
- 1 tbspMustard, Dijon
- 2 tspThyme, dried
- 1 tbspPlain flour
On the side
- 3 ½ dlRice
- 250 gBroccoli
Method
- Cook the rice according to the packet instructions.
- Season the chicken breasts with salt and pepper. Brown them in the butter in a frying pan with a lid, 2–3 minutes a side, until nicely coloured.
- Whisk together the water, cream, crumbled stock cube, mustard, dried thyme and flour. Pour the sauce over the chicken.
- Simmer under the lid over a low heat for 10–12 minutes, until the chicken is cooked through and no longer pink in the middle.
- Cut the broccoli into florets and boil them in lightly salted water for 3–4 minutes, until tender but still with some bite.
- Season the sauce with salt and pepper. Serve with the rice and broccoli.
The cost is estimated from Swedish grocery prices.
