Ingredients
- 1 celeriac, peeled and cut into chunks
- 3 chicken breasts, skinless
- 1 tbsp English mustard powder
- 2 tsp olive oil
- 2 garlic cloves, crushed
- 8 sage leaves, chopped
- 100g low-fat crème fraîche, plus 2 tbsp for the mash
- 1 low-sodium chicken stock cube
- 2 tbsp wholegrain mustard
- 275g cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage, to serve
Method
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Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender.
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Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs- 1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
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While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.