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Mustard Chicken with Bean Salad
Chargrilled chicken breast served with a creamy mustard sauce and a fresh mixed bean and herb salad.
Chicken
Quick
Main Course
High Protein
Gluten Free
Estimated Nutrition
Calories
1392.5
kcal / serving
1392.5 kcal total
Carbs
30.2
g
per serving
30.2 g total
Fat
115.4
g
per serving
115.4 g total
Protein
52.8
g
per serving
52.8 g total
Cook Time
15
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
3
tbsp
Wholegrain Mustard
Dairy
25
g
Butter
100
ml
Double Cream
Fruits
0.5
piece
Lemon
rind only
LegumesPulses
150
g
Haricot Beans
tinned, rinsed and drained
Liquids
50
ml
White Wine
Meat
1
piece
Chicken Breast
flattened
NutsSeeds
3
tbsp
Coriander
fresh, chopped
3
tbsp
Basil
chopped
3
tbsp
Parsley
chopped
OilsFats
1
tsp
Olive Oil
for frying
4
tbsp
Olive Oil
Vegetables
0.25
piece
Red Onion
chopped
Method
1
Heat a oiled chargrill pan and cook chicken for six minutes per side until cooked through.
2
Melt butter in a saucepan, add wine, and reduce volume by half.
3
Stir in the cream and mustard then simmer to thicken the sauce.
4
Combine beans, onion, herbs, and lemon rind in a bowl.
5
Mix olive oil through the bean salad.
6
Serve chicken on the bean salad and drizzle with the mustard sauce.