Must-try chive & mus­tard chicken

Marlborough Midweek - - FRONT PAGE -

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.

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