1 chicken breast
1+1tsps mustard
75ml double cream
50ml white wine
salt, pepper
Rub the mustard all over the chicken. Sprinkle salt and pepper.
Put the chicken breasts in the pan. Check the chicken is cooked through, then pour 75ml of cream and 50 ml of white wine into the frying pan. After minute or two turn the heat off. Transfer the chicken breast to a board and slice into pieces. Stir 1 teaspoon of mustard into the sauce, then taste and adjust the seasoning if necessary.
Serve with mash potato.
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