HERBY MUSTARD CHICKEN

HERBY MUSTARD CHICKEN

Serves 4

1.5 Syns per serving

2 level tbsp. wholegrain mustard - 3 Syns
1-2 cloves of garlic, crushed
175ml hot reduced-salt chicken stock
1 tsp. dried thyme or a few sprigs of fresh
550g skinless chicken breasts, cut into chunks
600g new potatoes, in their skins
3 level tbsp. half-fat soured cream - 3 Syns

Pre-heat the oven to 200C/Gas 6.
Mix the mustard, garlic, stock and thyme together in a bowl and then set aside.
Spray a non-stick frying pan with Frylight and fry the chicken cubes over a high heat until golden.
Transfer to a baking dish, pour over the mustard sauce and toss to coat evenly.
Bake for 20-25 minutes, turning halfway through, or until the chicken is cooked.
Meanwhile, be cooking the new potatoes, adding them to the chicken mixture, once tender, for the last five minutes of the chicken cooking time. Mix together well.
Remove from the oven and stir through the soured cream. 

Serve immediately with some fresh veg.