DAILY DINNERS

Cut the chicken into small pieces.

Brown them in a frying pan with a little oil. Lightly sprinkle with salt and pepper.

Add the yogurt, mustard, thyme and mushrooms.

Mix well and simmer for 10 to 15 minutes.

 Serve hot.

Note: For a creamier sauce, you can replace the yogurt with crème fraîche.

Accompaniments: If you have opted for rice to accompany your mustard chicken, choose a tender-cooked variety, such as Thai rice which soaks up liquids well. Other sides are fried potatoes, a creamy mash, tagliatelle, petits pois, green beans or a salad.