Chicken With A Creamy Mustard And Chive Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 500 g baby new potatoes, sliced 1cm thick
• 150 g baby carrots, trimmed
• 200 g baby leeks
• 100 g asparagus tips
• 2 tablespoons olive oil
• 340 g chicken breast fillets (mini)
• 200 ml creme fraiche
• 2 tablespoons dijon mustard
• 15 g fresh chives, snipped

Recipe

• 1 preheat the oven to 200c, gas mark 6.
• 2 cook potatoes, carrots and leeks in boiling water for about 5 minutes.
• 3 drain thoroughly and add to a large roasting tin with the asparagus.
• 4 add the oil, toss and season. arrange the chicken filets on top and bake for 25 minutes until thoroughly cooked and the juices run clear.
• 5 meanwhile, heat the creme fraiche, mustard and chives in a small pan for 1-2 minutes, then season.
• 6 serve the chicken and vegetables with the sauce, and plenty of crusty bread.