Thyme Chicken With Cheesy Mustard Sauce

• 10 sprigs fresh thyme, leaves stripped from stems
• 2 lbs boneless skinless chicken breasts, halved
• 2 tsp crushed garlic
• 2 tbsp olive oil
• 14 oz baby carrots, peeled
• 1 lb frozen peas
• 7 tbsp butter, softened
• None None FOR THE CHEESY MUSTARD SAUCE
• 2 tbsp butter
• 2 tbsp flour
• 1 3/4 cups milk
• 1 tbsp Dijon mustard
• 3/4 cup grated Cheddar cheese

1. Preheat the broiler. Combine thyme leaves, chicken, garlic and oil in large bowl; season.
2. Place chicken on large baking pan. Broil for 10 mins, or until cooked through, turning halfway through cooking.
3. Meanwhile, for the mustard cheese sauce, melt butter in a medium saucepan on medium heat. Add flour; cook and stir for 30 seconds. Gradually add milk and continue stirring for 3 mins, or until sauce boils and thickens. Remove from heat. Stir in mustard and cheese. Season to taste.
4. Steam carrots and peas separately until tender. Mash peas with butter. Serve chicken with vegetables and cheesy mustard sauce.

thyme, chicken breasts, garlic, olive oil, baby carrots, frozen peas, butter, butter, flour, milk, mustard, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/35667 (may not work)