CHICKEN WITH DOUBLE MUSTARD SAUCE, LENTILS AND CABBAGE

CHICKEN WITH DOUBLE MUSTARD SAUCE, LENTILS AND CABBAGE

4 - 6 skinless chicken breasts, cubed
2 tbsp whole grain mustard
1 large onion,sliced
35 fl oz hot chicken stock ( using 3 stock cubes)
2 sprigs rosemary
400g can green lentils, drained and rinsed
1 savoy cabbage, outer leaves removed and cut into small wedges.
1 tbsp smooth mustard ( English or French as preferred)
Frylight
Salt & Pepper


Put chicken pieces in a bowl with whole grain mustard and coat completely.
Spray a large saucepan with frylight, heat , add chicken pieces and cook until nicely browned, stirring to stop it sticking.
Remove chicken and set aside, Add the onion to the pot with a drop of the stock if necessary and cook until softened and beginning to brown. Add a drop more stock and let bubble for 2 mins , add remaining stock, rosemary and chicken, season and bring to boil. Lower the heat and simmer gently for 15 - 20 mins until chicken is cooked and the sauce begins to thicken. Add lentils and cabbage for last 12 minutes of cookinbg. Remove from heat, stir in smooth mustard, check seasoning and serve !!