Mustard Chicken with Red Onion Vegies

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:

1. Season cornflour with salt & pepper
2. Toss chicken in seasoned flour to coat.
3. Heat a non-stick frying pan and fry on all sides until lightly browned
4. Stir in stock and mustard and bring to the boil
5. 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:

1. Heat the butter and oil in a medium sized saucepan on a high heat
2. Add green beans and stir
3. Add capsicum and stir
4. Add salt & pepper and stir
5. Turn down to low, put the lid on and steam the vegies for about 10-15 minutes depending on how crisp you like them
6. 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

Red Onion Jam

I've made this a few times and have enjoyed it each time. It's great as an accompaniment to hamburgers, over sausages or BBQ steak, or simply on toast. My favourite is on toast for breakfast.

Ingredients:

• 4 red onions, thinly sliced
• 25g butter, chopped
• 2 tablespoons olive oil
• 1/3 cup brown sugar
• 2/3 cup dry red wine
• 1/4 cup balsamic vinegar
• 1 tablespoon tomato paste
• Salt & pepper to taste

Method:

1. Heat butter and oil in a large saucepan
2. Add onions and cook, stirring occasionally, over a medium heat for about 10 minutes or until onions are soft
3. Stir in brown sugar and red wine and cook, stirring occasionally, over a low heat for about 35 minutes. Ensure onions are caramelised and all liquid has gone before proceeding to the next step
4. Stir in vinegar and tomato paste and cook for a further 10 minutes
5. Season with salt and pepper

Red onion jam can be stored in the fridge in an airtight container for up to one month. Remember to use a clean spoon every time you take a scoop of jam from the jar. You can also re-heat the jam each time by adding a small amount to a saucepan on a medium heat until warmed through. I make double quantities and place them in glass jars for friends.  D-E-L-icious  XD