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.
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
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.
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.
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.