Description: Rich and creamy, with a light bite thats just right.
Submitted by: Wulf_Sternhammer on 2004-03-09 06:37:52
Serves: As per instructed serving size
Prep Time: 25 - 30 minutes including cooking time
Difficulty: Easy
Ingredients
Chicken breast fillet (small) x 1 per personThickened cream x 100 mls per serve
Dijon mustard x 1 tbs per serve
Plain flour (to dust chicken)
Olive oil (for frying)
Instructions
Slice chicken fillet lengthways, on a 45 degree angle, approximately 3/4 of a cm thick. Dust lightly in flour, then fry gently in a warm pan (about 160 c) with enough olive oil to cover the bottom of the pan. When it is almost cooked and slightly coloured, remove from heat and allow to stand. Pour creaminto pan and bring almost to the boil. Add mustard and mix well. Allow cream to simmer for a few minutes until it has reduced and started to thicken. Return chicken to the pan and allow it to finish cooking.Serve on a bed of mashed potato and pumpkin, with a side of mixed steamed vegetables, and garnished with strips of capsicum and snowpea shoots.