Chicken Braised in Mustard with Green Beans

  • cooking time
    35 m
  • calories per serve
    562 cal
  • serves
2 tbsp
olive oil, plus 2 tsp extra
6 (1350g)
skin on chicken thigh cutlets, fat trimmed
1 punnet
small Swiss brown mushrooms, halved
1 (200g)
leek, (white part), sliced thinly
garlic cloves, crushed
zest of 1 lemon
1/3 cup (80mL)
white wine
1 1/2 tbsp
Dijon mustard
1 cup (250mL)
salt reduced chicken stock
1/2 cup (125mL)
CARNATION Lite Cooking Cream
3 sprigs
3 sprigs
2 cups (260g)
green beans, trimmed
1 bunch
Dutch carrots


  1. Heat oil in a large frying pan over medium-high heat, add chicken, skin-side down, and cook for 3 minutes, turning occasionally, until golden.

  2. Meanwhile, heat extra oil in a flameproof casserole, add mushrooms, leek, garlic and lemon zest; cook for 3 minutes, stirring occasionally, until tender. Add wine; scraping base of pan, stir in mustard, pour in stock and Lite Cooking Cream. Bring to the boil, add chicken pieces, skin-side up, add herbs and season to taste. Reduce heat and cook for 25 minutes or until chicken is cooked and sauce is thickened.

  3. Meanwhile in a large pot of boiling water, cook carrots for 5 minutes or until tender; drain and keep warm. Add beans to casserole dish and cook for a further 5 minutes or until beans are tender, serve with crusty bread if desired