Chick’n in a Mustard Sauce


It looks like I’m going a bit mustard crazy at the moment, but I was in Lidl today and a cheap jar of wholegrain mustard was begging to be bought. I also got some new things to review and thought it would be best to try one of the items with my mustard. So here we are…

Chick’n in a Mustard Sauce

  • 3 shallots, finely chopped (or a small onion if you prefer)
  • 1 1/2 cups of mushrooms, chopped
  • 1 cup of chick’n pieces, chopped (I used realeat chicken style pieces)
  • 1/2 tsp minced garlic
  • 1 tbsp soya butter
  • Splash of oil
  • 4tbsp wholegrain mustard
  • 3 tbsp tofutti sour creme
  • 1/2 cup chick’n stock (or vegetable)
  • 1/2 tbsp agave nectar
  • Salt and Pepper (I use lots of pepper)
  1. Melt together the butter and oil in a large pan. When hot enough, add the shallots and fry until soft and golden
  2. Add the mushrooms and fry until soft before adding the garlic and frying for 2 minutes
  3. Add the mustard, sour creme, stock, agave and chick’n pieces. Stir and heat through.
  4. Season with salt and pepper and serve on a bed of rice (or whatever you prefer).

The Realeat chick’n only had to be heated through before eating, make sure you check the instructions on the chick’n you use! I definitely recommend using these chick’n pieces in this kind of cooking as they were pretty good. They gave the dish a nice texture that you don’t really get with vegetables, reminded me of a dish my mum used to make. Not tried them without saucey stuff though, so will update when I do.

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