Put a medium saucepan and a large ovenproof frying pan on a low
heat.
Turn the heat under the frying pan up to medium. Pick and finely
chop the leaves from the rosemary sprigs and sprinkle them into
the pack of chicken. Sprinkle 1 teaspoon of mustard powder over
each breast, then season and drizzle some olive oil over the chicken
and into the frying pan. Massage and rub these flavours all over the
meat. Put the chicken breasts in the pan, skin side down. Wash your
hands well. Use a fish slice to press down on the chicken to help it
cook. It should take around 18 minutes in total.
Quickly trim the leeks and halve lengthways. Wash them under the
cold tap, then finely slice them and add to one side of the chicken
pan.
Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the
chicken breasts skin side up, then press down on them again. Stir
the leeks and add a good swig of white wine.
Check the chicken is cooked through, then pour 75ml of cream into
the frying pan. Cover the pan with tin foil.
Turn the heat off. Transfer the chicken breasts to a board and slice
into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard
into the sauce, then taste and adjust the seasoning if necessary.
Spoon the sauce on to a platter and put the sliced chicken on top.
Drizzle over some extra virgin olive oil and take straight to the
table.
Originally Submitted
5/24/2013
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