Ingredients:
300 ml light cream
250 ml milk
3 teaspoons olive oil
5 chicken breasts, sliced
60 g butter, cubed
4 cloves garlic, minced
2 tablespoons plain flour
2 tablespoons whole grain mustard
40 g grated parmesan cheese
1/4 cup chives, chopped
Directions:
Whisk cream and milk in a jug and set aside.
Heat oil in a frying pan and cook chicken, in batches if necessary.
Transfer to a bowl and set aside.
Melt butter in frying pan until foaming.
Add garlic and cook for 1 minute.
Add flour and cook for 1 minute, until bubbling.
Remove from heat.
Gradually add milk mixture to frying pan, whisking constantly.
Stir in the mustard.
Return frying pan to the heat and stir constantly until sauce thickens.
Simmer for 3 minutes.
Add chicken, parmesan and chives, and stir until heated through.
Serve over cooked pasta of choice.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.