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  1. 4 x chicken breast fillets ~ diced
  2. 4 tablespoons of either French, Dijon or your favourite mustard
  3. 1 cup of mushrooms ~ peel and diced small
  4. 2 brown or purple onions
  5. 2 tablespoons of fresh chives or shallots chopped (optional)
  6. 1 large red capsicum ~ sliced and halved
  7. 1 cup of chopped leeks ~ you can use the green leaves too (optional)
  8. 1 cup of celery stalks ~ chopped (the green leaves can be used too)
  9. 2 – 3 Bok Choy (bunches) or leaves of spinach ~chopped (shredded)
  10. 200 – 250ml thickened cream (I used long-life)
  11. Olive oil
  12. Salt and Pepper
  1. Eggplant
  1. Cut and dice the chicken fillets and place them into a dish. Add the mustard and mix through. Place the marinated chicken into the fridge till ready to use.
  2. Cut and dice all other ingredients and fry the onions, celery, leek, spinach & bok choy in a wok or frying pan with a little olive oil.
  3. Next add the mushrooms followed by the capsicum and cook till soft and shiny.
  4. Add the marinated mustard chicken, toss and stir to brown and seal the chicken pieces.
  5. Add the cream, mix and place a lid on. Simmer on low for about 5 minutes until chicken is cooked right through and then remove the lid and cook on high until cream thickens.
  6. Serve on a bed of rice or cous cous.
No Excuses!

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