Post by Sylvia on Nov 9, 2008 16:00:02 GMT -6
This dish is excellent served on a bed of buttered tagliatelle and a side salad of tomato and red onion.
Chicken with Mustard Cream Sauce
Serves 4
4 skinless chicken breasts
1 clove garlic, cut into slivers
Freshly grated rind and juice of 1 lemon
Salt and freshly ground black pepper
1 Tbsp olive oil
1/2 oz/15g butter
1 Tbsp clear honey
1 Tbsp wholegrain mustard
2 Tbsp double (heavy) cream
1 Tbsp fresh parsley, chopped
Make small cuts in the chicken breasts and insert slivers of garlic and a little lemon rind. Season the chicken with salt and pepper.
Heat the oil and butter in a frying pan (skillet) and brown the chicken breasts quickly on all sides. Lift from the saucepan into the slo-cooker.
Stir the lemon juice, honey and mustard into the pan and bring just to the boil. Pour the sauce over the chicken, scraping out every last drop.
Cover and cook on LOW for 6 - 8 hours.
About 20 minutes before the end of the cooking time, stir in the cream and parsley.
Sylvia446
Chicken with Mustard Cream Sauce
Serves 4
4 skinless chicken breasts
1 clove garlic, cut into slivers
Freshly grated rind and juice of 1 lemon
Salt and freshly ground black pepper
1 Tbsp olive oil
1/2 oz/15g butter
1 Tbsp clear honey
1 Tbsp wholegrain mustard
2 Tbsp double (heavy) cream
1 Tbsp fresh parsley, chopped
Make small cuts in the chicken breasts and insert slivers of garlic and a little lemon rind. Season the chicken with salt and pepper.
Heat the oil and butter in a frying pan (skillet) and brown the chicken breasts quickly on all sides. Lift from the saucepan into the slo-cooker.
Stir the lemon juice, honey and mustard into the pan and bring just to the boil. Pour the sauce over the chicken, scraping out every last drop.
Cover and cook on LOW for 6 - 8 hours.
About 20 minutes before the end of the cooking time, stir in the cream and parsley.
Sylvia446