Chicken smothered in a rich and creamy cheese sauce with a hint of mustard then baked until bubbling and golden this dish is a real winter warmer! Serve with boiled and crushed potatoes, boiled rice or buttered noodles and steamed green vegetables for a filling family supper. If you’re short on time then use a tub of ready-made cheese sauce and heat through gently with the mustard before pouring over the chicken.
- 4 skinless chicken breast fillets
- 25g butter
- 25g plain flour
- 600ml milk
- 100g mature Cheddar cheese, grated
- 1tbsp wholegrain mustard
- Salt and freshly ground black pepper
Preheat the oven the 190°C/375°F/Fan 170°C/Gas Mark 5. Place the chicken fillets in a shallow ovenproof dish, cover and bake the chicken for 20 mins.
Meanwhile, make the cheese sauce. Melt the butter in a pan. Stir in the flour and cook for 1-2 mins. Remove the pan from the heat and gradually stir in the milk.
Return the pan to the heat and slowly bring to the boil, stirring all the time. Reduce the heat and simmer for 5-6 mins, stirring, until you have a smooth thick sauce. Stir in the cheese and mustard and season to taste with salt and freshly ground black pepper.
Uncover the chicken and pour over the sauce. Return the dish to the oven and bake, uncovered, for a further 25-30 mins until the sauce is bubbling and golden.
If you prefer a smooth sauce stir in 2tsp of smooth Dijon mustard or 1-2tsp English mustard powder instead of the wholegrain mustard.