CHB Mail



2 large skinned and boned chicken breasts

2 Tbsp canola oil freshly ground black pepper to taste

2 cloves garlic, crushed

1/4 cup dry white wine

2 Tbsp Dijon-style mustard

1 tsp thyme leaves

3/4 cup sour cream

Halve the chicken breasts through the centre. Using a rolling pin, flatten until the breasts are an even thickness.

Pan-fry the chicken in the oil for 4 minutes each side or until cooked. Remove to a plate and tent with foil. Add the garlic, wine, mustard and thyme to the pan. Stir then simmer for 1 minute. Add the sour cream and stir until smooth and warm. Serve over the chicken.

— Serves 4

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