Creamy mustard and leek chicken with couscous
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Time to make:
30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
$3.90 per serve
(at time of publication)
Full ingredients list:
1 large leek, washed, finely sliced
4 garlic cloves, finely chopped
500g chicken breast fillets, chopped
5 teaspoons English mustard
2 teaspoons wholegrain mustard
1 cup wholemeal couscous
400g button mushrooms, sliced
3/4 cup frozen peas
3 tablespoons (80g) Philadelphia Light Cream for Cooking
Nutritional information (per serve)
Instructions and steps:
Step 1Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Sauté leek and garlic for 5 minutes, or until leeks are soft.
Step 2Add chicken and mustards to pan; cook for 5 minutes, or until chicken is lightly brown all over.
Step 3Meanwhile, place couscous in a bowl and cover with 1 cup boiling water. Cover and leave to steam for 3–4 minutes then fluff grains with a fork.
Step 4Add mushrooms to chicken and cook for 2–3 minutes. Add peas to pan with ½ cup water; cook for 8–10 minutes over low heat until chicken is cooked.
Step 5Add cream to pan and cook for another 1–2 minutes, or until sauce slightly thickens and is heated through. Divide couscous among 4 serving plates. Top with creamy mustard chicken and garnish with herbs, if you prefer.
About this recipe
First published: February 2016