Must-try chive & mustard chicken
whisk together oil, vinegar, mustard and honey. Grate courgette, roughly chop spinach and set aside. 3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two 1.5cmthick steaks. Heat oil in a medium frying pan on mediumhigh heat. Season chicken and cook for 2-3 minutes each side (depending on thickness), or until cooked through. 4. Add garlic, chives, mustard and stock to pan. Cook for about 2 minutes, 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.
Chive and mustard chicken.