Recipe

Mustard Chicken & Greens

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Mustard Chicken & Greens

Juicy free range chicken breasts pan fried with fresh rosemary and mustard. Coated in a garlic, wine cream sauce. Served with lemon swiss chard.


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Ingredients to serve 2

  • 2 x free range chicken breasts
  • 1 branch x fresh rosemary - strip leaves off and chop
  • 1/4 x brown onion - peel and chop finely
  • 200g x spinach - wash, cut off stalks and slice
  • 1/2 x lemon - halve and juice
  • 2 cloves x garlic - crush, peel and chop finely
  • 75ml x white wine
  • 2 tbsp x double cream
  • 2 tsp x yellow mustard powder
  • 1/2 tsp x wholegrain mustard
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 2 branches x fresh rosemary - strip leaves off and chop
  • 1/2 x brown onion - peel and chop finely
  • 400g x spinach - wash, cut off stalks and slice
  • 1 x lemon - halve and juice
  • 4 cloves x garlic - crush, peel and chop finely
  • 125ml x white wine
  • 4 tbsp x double cream
  • 4 tsp x yellow mustard powder
  • 1 tsp x wholegrain mustard
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix rosemary, yellow mustard powder, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Sear the chicken in the pan and cook for about 6 minutes each side. Turn only once. When done push to the side of the pan and turn the heat down to medium. Add the onion and garlic and sauté for a few minutes until the onion is translucent. Add the wine. Check that the chicken is cooked through and if so, stir in the cream and the wholegrain mustard and allow to simmer on low heat for just a few minutes.

Step 2

Bring a saucepan of lightly salted water to the boil. Add the spinach and boil for about a minute. Drain in a colander. Add a glug of olive oil and the lemon juice to the saucepan, return the drained spinach and toss. Season to taste

Step 3

To serve: slice the chicken and divide between the plates with a generous helping of mustard sauce. Serve a helping of greens on the side

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