Mustard and herb chicken breasts

Recipe from: 11 May 2012
chicken breast

Ingredients 8
Servings 1
Minutes 00:05


Serving Change
  • 4
    chicken breasts- skinned
  • dash extra virgin olive oil
  • pinch herb salt
  • pinch milled black pepper
  • 5
    Dijon mustard
  • 250
    homemade chicken stock
  • 3
    sprigs rosemary- finely chopped
  • 30
    Bulgarian yoghurt


Sear chicken breasts in a little olive oil in a frying pan until well browned.

Season with herb salt, pepper and mustard. Remove from pan.

Heat stock to just under boiling point. Add chopped rosemary, then place chicken breasts in the stock and simmer for 6 to 8 minutes.

Remove breasts and set aside. Boil stock over high heat, uncovered, until reduced by half. At the last minute, return breasts to pan, add yoghurt and heat for 1 minute.

Serve chicken breasts with sauce poured over, accompanied by steamed seasonal vegetables and crusty bread.

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