I found the Mustard Chicken recipe in a 4 Ingredients book and served it with a side of sauteed green beans, capsicum and my Red Onion Jam. It is a family winner because it is similar to crumbed chicken, but is lighter in taste and calories. It serves 4.
Ingredients for Mustard Chicken:
- 6 tablespoons of cornflour
- 4 chicken breasts sliced into strips
- 2 tablespoons wholegrain mustard
- 1 cup chicken or vegetable stock
- Salt & pepper to taste
Ingredients for Red Onion Vegies:
- 3 or 4 handfuls of green beans, ends removed
- 2 red capsicums, sliced into strips
- 3 or 4 tablespoons of Red Onion Jam
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt & pepper to taste
Method for Mustard Chicken:
- Season cornflour with salt & pepper
- Toss chicken in seasoned flour to coat.
- Heat a non-stick frying pan and fry on all sides until lightly browned
- Stir in stock and mustard and bring to the boil
- Turn down to a simmer and leave uncovered for 5 minutes or until chicken is cooked and sauce has thickened.
Method for Red Onion Vegies:
- Heat the butter and oil in a medium sized saucepan on a high heat
- Add green beans and stir
- Add capsicum and stir
- Add salt & pepper and stir
- Turn down to low, put the lid on and steam the vegies for about 10-15 minutes depending on how crisp you like them
- Just before serving, add the Red Onion Jam and stir through unitl warm
To finish: Place the Mustard Chicken on a warm plate with the vegies on the side. There will be some juice in the vegies so pour it over the top. D-E-L-icious XD
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