Tuesday, January 23, 2007

Mustard Chicken

This was something I made up, from store cupboard stuff, as I had only 2 chicken breasts to feed 31/2 people! It would be nice with diced pork too. I served it with whole grain rice, but it would work with mash too. Have some veg of choice with it too.

Feeds 3
olive oil
2 Chicken breasts or diced chicken
1 onion or a couple of shallots
1/2 pint chicken stock
1 glass white wine
2 teaspoons mustard ( whole grain or dijon, a mixture of both is nice)
100ml cream ( single, creme fraiche or double)

1. Chop the onions finely and fry in the oil until soft and a little brown.
2. Dice the chicken and brown off until cooked through.
3. add the glass of wine and reduce off
4. add a little stock at a time, then when that has reduced off, add some more.
5. add the mustard and stir in. Add black pepper too.
6. When is all the stock is used and reduced off, so you still have some liquid in the pain, take off the heat and add the cream. heat through until a little thickened.
7. Serve up ;-)

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