2 chicken breast ( free range.... see hugh fearnly- whittingstall for reasons why)
150 ml double cream
1 dessert spoon mustard (wholegrain)
salt and pepper
lemon juice
Instructions
Fry breasts in oil and butter. Add garlic and fry for 3 mins. Turn over and fry for an extra 5 mins. Season. Add cream and bring to the boil. Then stir in mustard and lemon juice. serve with fusilli pasta
Can be frozen-----defrost before re-heating
Originally Submitted
10/8/2010
0 Out of 5 from
0 reviews
You can add this Mustard chicken recipe to your own private DesktopCookbook.