Mustard and herb chicken breasts

A mouth-watering meal with amazing flavours.
 
chicken breast

Recipe from: 11 May 2012
Preparation time: 5 min
Cooking time: 25 min
 
 

Ingredients

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

Method

 
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.
 

Read more on: poach  |  recipe  |  chicken  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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