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Chicken and Endive in Mustard Sauce Recipe

This is a surprisingly easy dish considering the amazing flavours in it. The dish also provides a wonderful sauce, so make a vegetable side -- such as broccoli, cauliflower, mashed potato, etc -- to pour the sauce onto: you won't want to waste a drop of this sauce.
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Chicken, Main Course, Skinny Food
Servings 4 x 250 g / 8 oz servings.


  • Start heating your oven.
  • Grate the cheese; set aside. Prep the green onion and garlic; set aside.
  • Spray your baking dish lightly with cooking spray. Trim endive heads, then quarter them lengthwise, then add them to the baking dish along with the 3 tablespoons of water. Cover with tin foil, and pop it up into the oven for 10 minutes.
  • Slice chicken into 1 cm (1/2 inch) thick strips. Heat a large frying pan, sprayed lightly with cooking spray. Add the chicken strips, and cook until they are just starting to brown -- about 5 minutes. Make a bit of room in the pan, put the 2 tablespoons of white wine, the garlic and onion into that space, and allow to cook for 2 to 3 minutes.
  • Remove the endive from the oven, add the chicken and green mixture evenly spread out in the baking dish, and set this dish aside for a moment (no need to return it to the oven, but leave the oven on.)
  • Take the frying pan that the chicken was in (don't rinse it), and add the tablespoon of butter. When this has melted, stir in the flour and cook for a minute. Then whisk in the milk a little at a time, whisking frequently. (You are making a basic white sauce here.)
  • When the sauce is thick (about 5 minutes), remove it from the heat, and stir in the sour cream, sage and mustard. Pour this sauce over the chicken in the dish, sprinkle the grated parmesan on top, then the other grated cheese. Return this dish to the oven (minus its previous tin-foil lid), and bake until golden and bubbling -- about 30 minutes.


Use either a deep baking dish and layer things, or, a large rectangular one, and spread things out. Instead of sour cream, you may use crème fraîche. For the topping cheese, you can use any cheese that melts well such as gruyère, emmenthal, cheddar, etc. (To really zip it up, use a mild blue cheese, crumbled.) 2 oz (50g) of semi-firm cheese, grated is 1/2 cup. Instead of dried sage, you can use 3 fresh sage leaves, chopped; or another herb that you have on hand and that strikes your fancy.
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