Servers: 4
- 1 tbsp olive oil
- 4 chicken breasts
- 1 garlic clove crushed
- 250ml single cream
- 1 tbsp plain flour
- 1 tbsp course grain mustard
- salt and pepper
- parsley to garnish
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- Heat the oil in a frying pan and add the chicken strips and garlic (I kept my chicken whole and grilled) until cooked.
- Take out chicken and keep warm, lower the temperature of the pan.
- In a small bowl, mix a little cream with the flour until you make a paste, then add the rest of the cream.
- Pour the cream into the pan and cook gently for about 2 mins until the sauce has thickened. Stir in the mustard and heat through. Season as needed.
- Return the chicken to the pan and cook until all heated through. Served with parsley.
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