Wednesday,23 August, 2017
Current issue | Issue 1327, (12 - 18 January 2017)
Wednesday,23 August, 2017
Issue 1327, (12 - 18 January 2017)

Ahram Weekly

Zesty chicken in creamy mustard sauce

Zesty chicken in creamy mustard sauce
Zesty chicken in creamy mustard sauce

Serves 4-6

Ingredients:

1 kg chicken breasts (boneless, skinless, cubed)
2-3 stalks spring onions (sliced with good green stems)
1/2 cup dry white wine
Juice of 2 lemons
2 tbsp Dijon mustard
200 ml pouring cream
1 tbsp butter + 1 tbsp olive oil
Salt + pepper + oregano or thyme

Method:
Heat a wide skillet on high.  Add butter and oil.  Stir in chicken cubes; to change colour and sear.  Remove with a slotted spatula on a plate aside.  Add onion.  Stir to sauté, then bring back seared chicken cubes to skillet.  Stir in seasoning until fragrant; over medium-low heat.  Add wine and lemon juice.  When brought to the boil, cover and lower heat to very low.  Allow chicken to cook only for 15 minutes; adding hot water in small amounts, if needed.  Stir in cream and mustard.  When dissolved, bring to the boil and remove away from heat.  Serve with fluffed rice or buttered boiled pasta; aside.

add comment

  
 
 
  • follow us on