Quick, simple, flavoursome – this dish is always a winner and one of my go-to meal prepping options.
Ingredients:
✻ 1kg Chicken breasts
✻ Leek
✻ Bacon
✻ Onion
✻ Garlic
✻ Mustard powder
✻ Dijon mustard
✻ Chicken stock cube
✻ Spinach
✻ Thyme
✻ Rosemary
✻ Splash of white wine
✻ Tin of evaporated milk [my personal choice instead of cream]
✻ Salt & Pepper Serve
Method:
✻ Coat halved chicken breasts in mustard powder rosemary and thyme.
✻ Gently pan fry – once browned, set aside on a plate.
✻ Add diced garlic, bacon and sliced onion to the pan.
✻ Follow on with leek and spinach.
✻ Create space and place add the chicken back in.
✻ Reduce the heat and mix through evaporated milk, mustard, stock cube, salt+pepper and a splash of white wine.
✻ Gently simmer with the lid on for 20 minutes.
✻ Serve with your choice of mash, green vegetables, rice, pasta or quinoa.
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