Must-try chive & mus­tard chicken


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. ❚ my­food­

Chive and mus­tard chicken.

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