Publication:

CHB Mail - 2021-07-22

Data:

CHICKEN WITH MUSTARD SAUCE

FOOD

2 large skinned and boned chicken breasts 2 Tbsp canola oil freshly ground black pepper to taste 2 cloves garlic, crushed 1/4 cup dry white wine 2 Tbsp Dijon-style mustard 1 tsp thyme leaves 3/4 cup sour cream Halve the chicken breasts through the centre. Using a rolling pin, flatten until the breasts are an even thickness. Pan-fry the chicken in the oil for 4 minutes each side or until cooked. Remove to a plate and tent with foil. Add the garlic, wine, mustard and thyme to the pan. Stir then simmer for 1 minute. Add the sour cream and stir until smooth and warm. Serve over the chicken. — Serves 4

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