Pan-fried chicken breasts with mustard
|4.00||chicken breast fillets — skinned|
|olive oil — extra virgin|
|herb salt — pinch|
|freshly ground black pepper|
|5.00 ml||Dijon mustard|
|250.00 ml||stock — chicken, homemade|
|3.00||fresh rosemary — sprigs, finely chopped|
|30.00 ml||yoghurt — Bulgarian|
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 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.