Chicken with creamy sweetcorn, green beans and spring onions

Serves: 2

Prep Time: 30 minutes

Cooking Time: 10-15 minutes 

This chicken dish with sweetcorn, green beans and a creamy sauce is an easy dinner for two, but it’s also good enough for date night.

Ingredients 

Drizzle of olive oil
2 large, chicken breasts 
300ml fresh chicken stock
200g sweetcorn kernels
150g green beans
Splash of cream
1 tsp wholegrain mustard
Small bunch spring onions, trimmed

STEP 1

Heat the oven to 180°C/fan160°C/gas 4. Heat a drizzle of oil in an ovenproof frying pan. Fry the chicken breasts, skin-side down, for 3 minutes or until the skin is crisp. Turn the chicken over, then put the pan in the oven and cook for 10-15 minutes until the meat is cooked.

STEP 2

Meanwhile, heat the chicken stock in a pan until simmering. Add the sweetcorn kernels and green beans, simmer until tender, then remove with a slotted spoon and divide among two warmed dishes (leave the pan on the heat). Add a splash of cream and the wholegrain mustard to the stock, then bubble to thicken slightly. Season to taste.

STEP 3

Slice the spring onions and stir into the sauce. Cut each chicken breast in half and divide among the plates, then spoon over the sauce.