This recipe is a classic in our family. Every time Mum and Dad had a "flash" dinner party they would make this and the smell of it cooking still makes my mouth water. Such a simple recipe yet it never fails to impress. It's almost embarrassing how easy it is though! I serve this with either couscous, roast potatoes or mash and deep fried parsnip peelings on top with carrots wrapped in bacon and fresh steamed greens on the side. Classic 70's style - love it! Garnish with fresh parsley or dill.
Ingredients
2 chicken breasts
1 T Flour
50g Butter
200mls cream
Juice of a lemon (or two depending on how lemony you like it)
2 t wholegrain mustard
Note: Half the cream can be substituted for evaporated milk for a lower fat version!
Ingredients
2 chicken breasts
1 T Flour
50g Butter
200mls cream
Juice of a lemon (or two depending on how lemony you like it)
2 t wholegrain mustard
- Slice each chicken breast into 2-3 pieces and coat with flourHeat butter in frypan and cook chicken until it is brown
- Remove from pan and place in a casserole dish
- Add 1 T flour, cream, lemon juice and mustard to the hot pan and simmer for 5 mins.
- Pour over chicken and place in hot oven (180˚C) for 15-20 mins (covered with lid or tinfoil)
- Serve with a herbed couscous or mashed potato, carrots wrapped in bacon and baked in a hot oven, lightly steamed brocolli and deep fried parsnip peelings for a bit of 90's WOW!
Note: Half the cream can be substituted for evaporated milk for a lower fat version!