Mustard and herb chicken

Fairlady
4 servings

Pan-fried chicken breasts with mustard

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

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
Tap for ingredients
Tap for ingredients

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 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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.