Serves 4
The English mustard combined with cream and white wine gives this weeknite favourite substance with only a little gentle heat.
Products in this recipe

Chicken Spice, Green Onion Seasoning

You will need

4 skinless, boneless chicken breasts
Ina Paarman’s Chicken Spice
2 T (30 ml) canola oil
1 T (15 ml) butter
1 medium onion, chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
2 cloves garlic, sliced
½ cup (125 ml) white wine or apple juice with 1 T of lemon
½ cup (125 ml) water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
1 T (15 ml) Hot English prepared mustard
½ cup (125 ml) fresh cream


Butterfly and season the chicken breasts with Chicken Spice and briefly brown  in the oil and butter.
Remove the chicken to a plate and leave to stand. Don’t wash the pan.
Add the onion, seasoned with Green Onion Seasoning, to the pan and sauté until soft and golden ± 6 minutes.
Add sliced garlic and stir through.
Add the wine or apple juice, turn up the heat and reduce right out.
Mix together the water, Chicken Stock, mustard and cream. Add to the pan and bring to the boil.
Return breasts and any juice that may have leaked out, to the pan.
Cover with a lid, simmer very slowly for no more than 5 minutes.
Remove the pan from the heat and allow dish to stand in the warm sauce for another 5 minutes.
Serve with mashed potatoes and green vegetables in season.


Use one pork fillet cut into 2 cm thick medallions in place of chicken breasts.
Use 6 chicken thighs (skin on, bone in) but bake in the oven at 180°C for ± 45 minutes.