Creamy Mustard Chicken with Spring Greens


  • 30 mil olive oil
  • 15 ml butter
  • 4 chicken breasts (or 8 chicken thighs)
  • 2 medium onions, chopped
  • 1 minced (or chopped) clove of garlic
  • 30 ml honey
  • 30 ml wholegrain mustard
  • 200 g spring greens, chopped
  • Juice of 1 lemon
  • 45 ml creme fraice or cream

Recipe Name

Creamy Mustard Chicken with Spring Greens


  • Heat the oil and butter together in a large frying pan over a medium heat. Add the chicken and fry on one side only until it is browned.
  • Add the onions, garlic and thyme.
  • Turn the chicken over and spread the honey and mustard on each piece and cook for 5 minutes.
  • Add the spring greens, and sprinkle on the lemon juice then cover and cook for 5 minutes more, or until the chicken is cooked through.
  • Remove the chicken to plates. Stir the crème fraiche into the vegetables in the pan, season to taste with salt and pepper, spoon over the chicken and serve immediately.