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Creamy Dijon chicken

Recipe from: 11 March 2011
recipes chicken baking mustard cream

Ingredients 11
Servings 4
Time 10 mins

Ingredients

  • 4
    large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
  • 2
    large leeks, finely sliced
  • 2
    garlic cloves, crushed
  • 250
    ml
    cream
  • 2
    tsp
    Dijon mustard
  • 1
    tsp
    wholegrain mustard
  • juice of 1/2 lemon
  • salt & pepper to taste
  • fresh parsley to serve
  • olive oil for frying
  • starch of your choice to serve
 

Method

20 mins
 
Heat the oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.

Fry the leeks and garlic until fragrant and softened (about 5 minutes).

Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.

Add lemon juice and place the chicken back into the sauce.

Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.

Reprinted with permission of Simply Delicious.
 
 

 

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