Thursday, 12 April 2012

Lemon & Mustard Chicken

Yeah yeah, another chicken/potatoes/spring greens recipe. But y'know, spring greens come in big packages so you'll have to do lots of different things with them.
So there.

This recipe comes from here (if you need more spring greens recipes, while 'tis the season) and I pretty much stuck to it, as much as I ever stick to recipes (read the first instruction before I start cooking, then forget the recipe exists and do whatever I feel like.)

For those of you who are disinclined to click links, here's the recipe (+ the tweaks/tips I added).

(Serves 2)

Splash of olive oil
Knob of butter
2 chicken breasts
1 medium red onion, chopped
1 clove garlic, crushed
2 tablespoons honey
2 tablespoons wholegrain mustard
Large handful of spring greens leaves, chopped
Lemon juice
3 tablespoons double cream
Worcester sauce


We served it with creamy mash (rice or couscous also come recommended) - peel and chop the potatoes and set them away to boil before you do this...

Add butter and olive oil to a frying pan (I used a grill pan. 'Cos I like the way the chicken looks when it's cooked in there). Flatten out and score the chicken breasts. Place them score side down in the pan. Cook for around 5 minutes, then turn them over and add the mustard and honey to the cooked sides.
Add the onions, garlic and thyme and cook for another minute or two, then add the spring greens, salt, pepper, and a squirt of lemon juice. Cover and cook for another 5 minutes or so.
When the chicken is cooked, take it out of the pan and plate up. Add the cream and  worcester sauce to the pan/rest of the mixture and stir in.
Serve on top of the chicken.

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