At the moment things are quite hectic in my kitchen. Besides the fact that I am constantly thinking and creating new recipes for my blog, I still have to manage to deliver twenty odd meals to my hubby’s office for lunch every Tuesday and Thursday.
Believe me when I say it can get quite hectic.
Luckily, the recipes I have to create for the corporate lunches normally ends up on my website too. I guess I am killing two birds with one stone then.
When the time came for me to start cooking the lunches, I immediately thought of this recipe of Chicken and Mushrooms with Mustard Sauce.
It consists of tender pieces of chicken breasts, grilled mushrooms in thyme and butter, a decadent creamy mustard and nutmeg sauce served on a bed of basmati rice. It is a rich yet simple meal to enjoy for lunch or dinner, and no surprise that the guys loved it.
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings | people |
- 4 chicken breast fillets cut into small pieces
- 20 ml olive oil
- salt and black pepper to season
- 2 cups mushrooms chopped
- 20 ml butter
- fresh thyme
- 80 gr butter
- 3/4 cups flour
- 4 cups milk
- 3 tablespoons wholegrain mustard
- 5 ml nutmeg ground
- pinch cinnamon ground
- 1 teaspoon hot mustard powder
- salt and black pepper to season
- 4 tablespoons fresh oregano
Ingredients
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- First off, heat the olive oil in a medium saucepan. Season raw chicken cubes with salt and pepper and add a few fresh thyme leaves.
- Brown the chicken in the olive oil until done. Remove chicken from pan.
- Deglaze the pan by adding ¼ cup of water, and then add the mushrooms, butter and the rest of the fresh thyme.
- Cook the mushrooms until they lose their moisture. Remove from heat and set aside.
- In a large saucepan heat the butter until melted, add the flour and whisk through.
- Add half of the milk and whisk until thickened. Add the last of the milk and keep on whisking until flour cooks through and the ideal thickness of your béchamel sauce is reached.
- Take off the heat and add the mustard and the rest of the dry spices.
- Season with salt and pepper.
- Mix the chicken, mushrooms and mustard sauce altogether and serve on fluffy rice.
