Mustard Chicken

serves 5

Ingredients

• 1 can of evaporated milk

• 1 tbsp. seeded mustard

• 1 teaspoon of minced garlic

• 2-3 chicken breasts

• 2 teaspoons of oil

• 2 bunches of pak choy

• 2 bunches of broccolini

• 5 small-medium potatoes

Method

• Wrap potatoes in foil and place in 180 degrees Celsius oven for around 40 minutes

• Cut chicken into medium length slices and cook in a fry pan, place oil, and then chicken, making sure to continually turn until golden brown and cooked the whole way through.

• Wash broccolini and pak choy and steam these on the stove (saucepan filled with boiling water, veggies in a steam basket over the top) or in a steamerFor the sauce:

•  In a saucepan place the evaporated milk, mustard and garlic on a gentle heat and stir continuously until warm and combined.

• Serve potatoes on the bottom, steamed greens, chicken and then drizzle mustard sauce over the top!