Chicken in Mustard and Ketchup Sauce
By Moushira Abdel-Malek
750 gms breast chicken fillets (halved)
1 onion (finely chopped)
3 cloves garlic (sliced)
1 large red capsicum (finely diced)
1/4 cup cooking cream
3 tbsp Dijon mustard
3 tbsp hot ketchup
Butter + oil
Salt + pepper + thyme + sweet paprika
Heat butter and oil in a large cooking pan. Stir fry chicken fillets in small batches, over high heat, to brown on both sides. Remove with a slotted spatula over kitchen paper towels. Add onion and garlic. Stir to slightly colour. Add capsicum and stir for a few seconds. Bring back chicken. Season and add a quarter of a cup of hot water. Cover pan and simmer over medium heat until chicken is cooked. Remove cover and add cream, mustard and ketchup. Stir to blend in well. Bring to the boil while gently stirring then remove away from heat. Serve immediately with buttered pasta, topped with a sprinkle of Parmesan cheese.
N.B.: The reason for specifying "Dijoin" mustard is because any other mustard loses its flavour when cooked.