Must-try chive & mustard chicken
until cooked through. 4. Add garlic, chives, mustard and stock to pan. Cook for about 2minutes, turning chicken often, until liquid has reduced slightly. Remove chicken from pan (leaving the sauce) and set aside to rest. Reduce stock by half. Remove pan from heat then stir through sour cream. Lightly season to taste. 5. Toss bulgur in reserved bowl with all remaining bulgur salad ingredients (including dressing). Season to taste. Slice chicken thickly and toss back through any resting juices. To serve, share bulgur salad between plates. Top with roast vegetables and spoon over chive and mustard chicken with sauce. myfoodbag.co.nz/fresh-start
Chive and mustard chicken.