Mustard Tarragon Chicken Bake

Name: Mustard Tarragon Chicken Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 Tbsp vegetable oil; 4 chicken breast fillets; 1 leek, pale section only, thinly sliced; 2 cloves garlic, crushed; 250g white button mushrooms, halved; 1 chicken stock cube; 300ml thickened cream; 2 Tbsp wholegrain mustard; 2 Tbsp Worcestershire sauce; 100g green beans, cut into thirds; 1½ Tbsp tarragon; Mashed potato, to serve

15 minutes + 40 minutes

Serves 4

Chicken Bake Autumn Mustard Tarragon

Back to recipes

Ingredients

1 Tbsp vegetable oil
4 chicken breast fillets
1 leek, pale section only, thinly sliced
2 cloves garlic, crushed
250g white button mushrooms, halved
1 chicken stock cube
300ml thickened cream
2 Tbsp wholegrain mustard
2 Tbsp Worcestershire sauce
100g green beans, cut into thirds
1½ Tbsp tarragon
Mashed potato, to serve

Buy these ingredients now

Method

1. Preheat oven to 200°C (180°C fan-forced). Heat half of the oil in a 2 litre casserole dish over medium-high heat. Add chicken and cook for 2 minutes each side, or until browned. Transfer chicken to a plate.
2. Add remaining oil to dish. Add leek and cook, stirring for 3 minutes, or until soft. Add garlic and mushroom and cook, stirring for 3 minutes, or until mushroom is tender. Add crumbled stock cube, water, cream, mustard and Worcestershire sauce. Bring to a boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes. Place dish on a baking tray. Add chicken and turn to coat.
3. Place casserole dish into the oven and bake, covered with a lid, for 20 minutes or until chicken is cooked. Add beans and bake for a further 3 minutes or until beans are tender. Sprinkle with tarragon and serve with mashed potato.