2 chicken breast ( free range.... see hugh fearnly- whittingstall for reasons why)
150 ml double cream
1 dessert spoon mustard (wholegrain)
salt and pepper
lemon juice
Instructions
Fry breasts in oil and butter. Add garlic and fry for 3 mins. Turn over and fry for an extra 5 mins. Season. Add cream and bring to the boil. Then stir in mustard and lemon juice. serve with fusilli pasta
Can be frozen-----defrost before re-heating
Originally Submitted
10/8/2010
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