Main menu


- Advertisement -

Creamy Chicken, Ham & Mustard

Creamy Chicken, Ham & Mustard




  • Oil for frying
  • 500g chicken breast cut into bite sized pieces
  • 1 onion finely sliced
  • 1 tbsp flour
  • 350ml milk
  • 100g garlic and herb soft cheese (I use Boursin)
  • 1 tsp dijon mustard
  • 100g sliced ham cut into roughly postage stamp size pieces
  • Salt and pepper
  • A large handful of fresh spinach, roughly chopped



  1. Heat a drizzle of oil in a large non-stick frying pan. Add the chicken and onion and fry on a medium heat for 5 minutes until the chicken is no longer pink.

  1. Stir in the flour for about a minute, until it has all been absorbed.

  1. Slowly add the milk to the pan, bringing it to the boil each time before adding more. Stir continuously.

  1. when all of the milk is used up add the soft cheese, dijon mustard, ham and season with salt and pepper. Stir until the cheese has melted into the sauce.

  1. Bring the sauce to the boil, turn the heat down low and gently simmer for 5 minutes or until the chicken is cooked through.

  1. Turn off the heat and stir in the spinach. Leave to rest for 2 minutes before serving.
- Advertisement -
- Advertisement -
- Advertisement -
- Advertisement -