Categories: chicken

Ingredients

• 4 chicken breasts (about 200g each)
• 2 tablespoons oil
• 1 clove garlic, crushed
• 1/4 cup (60ml) dry white wine
• 2 tablespoons wholegrain mustard
• 2 teaspoons chopped fresh thyme
• 60ml light sour cream
• 240g green beans, topped and tailed
• 320g baby yellow squash, halved

Directions

1. Pound each chicken breast between sheets of plastic wrap with a mallet or rolling pin until 1cm thick

2. Heat the oil in a frying pan over high heat

3. Brown the chicken breasts for 4-5 minutes on each side, or untl brown. Remove and cover with foil

4. Add the garlic to the frying pan and cook for 1 minute over medium heat, then stir in wine, mustard and thyme

5. Increase the heat to medium-high and pour in the sour cream

6. Simmer for about 5 minutes, or until the sauce has reduced and thickened slightly, then season to taste

7. Meanwhile, bring a saucepan of lightly salted water to the boil, add the beans and squash and cook for 4 minutes, or until just tender. Season to taste

8. To serve, pour a little of the sauce over the chicken and serve with vegetables on the side

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