600g chicken tenderloins
salt and pepper to taste
2 tbsp vegetable oil
1 tbsp butter
1/2 onion, chopped
2 cloves garlic, copped
4 tsp grain mustard
300ml cream
320g broad beans, frozen
1/4 bunch oregano leaves
Season chicken tenderloins with salt and pepper.
Heat oil a large frypan, add chicken tenderloins and cook on both sides until golden and cooked, remove and set aside.
Add butter, onion and garlic to pan and stir fry gently until cooked down to desired consistency.
Place chicken back into the sauce, add mustard and reheat.
Serve on a platter and sprinkle with oregano.
