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Ingredients for 3-4 persons:

• 1tsp Olitalia E/V Olive Oil

• 500g Skinless Chicken Thighs 

  1 Small Onion (finely chopped)

  1/2 Glass of White Wine

  1tsp Fresh Parsley

  1tsp Thyme (dry or fresh)

  1tub Elmlea Double

  1tbsp Maille Dijon Mustard

  1 Knorr Chicken Stock Pot

  Salt & Pepper

Directions:

1. Fry the chicken for 4 minutes per side in some olive oil. Season with salt & pepper

2. Remove the chicken from the pan and add the finely chopped onion until it softens.

3. Add the white wine and deglaze the pan for about a minute.

4. Add the Dijon mustard, cream, chicken stock pot, and thyme. 

5. Stir well until it starts to boil gently.

6. Reduce the flame to low and add the chicken back. 

7. Make sure that the chicken is covered in the silky sauce.

8. Cover and cook for about 15 minutes.

9. Serve with baked or mashed potatoes with plenty of fresh parsley.

10. Also good with boiled pasta.

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