Saturday, 12 November 2011

Creamy Mustard Chicken for Babies and Toddlers

I'm thinking older babies here, the ones on finger foods and larger lumps.  I'm tempted to suggest an adventurous palate to cope with the garlic and mustard but my son was eating some very surprising things at that age.  I remember him eating some porchetta style pork belly stuffed with garlic and herbs which my sister had made at his first birthday party and loving it.  Perhaps sometimes we're not adventurous enough with our kids?

Creamy Mustard Chicken for Babies and Toddlers - serves 2 toddler portions with side dishes (see below)


1 large chicken breast
1 dsp olive oil
1 clove of garlic, crushed
Approx 50 ml boiling water (a big splash, plus more if needed)
2 tbsp double cream
1 tsp dijon mustard
1 tsp fresh parsley, chopped


Heat the oil in a frying pan.  Chop up the chicken into small pieces and put in the pan with the garlic.  Cook until releasing the aromas.  Add in the mustard, cream and water and cook gently until the chicken is cooked through.  Add extra water if needed to loosen during the cooking process.

Take off the heat and mix through the parsley.

Serve with rice, potatoes, noodles or vegetables (one carbohydrate and at least one other vegetable would be a good idea nutritionally.)

This freezes ok, just add a splash of milk or cream before reheating in the microwave as otherwise it can be a little dry.

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