Monday, March 19, 2012

Pan-Fried Chicken with Mustard Cream Sauce

  • 1 tbsp olive oil
  • 8 chicken pieces
  • 4 thick rashers rindless bacon, chopped
  • 1 onion, halved and finely sliced
  • 200g small mushrooms, finely sliced
  • 1 tbsp thyme leaves
  • 100ml dry white wine
  • 2 bay leaves
  • ½ cup (125 ml) chicken stock
  • 1 tbsp Dijon mustard
  • 2 tbsp creme fraiche or sour cream
  • sea salt and pepper
  • 50g baby spinach
  • 1 tsp paprika


Heat oil in a large non-stick frying pan over high heat and panfry the chicken for 5 minutes on each side until golden. Remove to a warm plate, and add the bacon and onion to the pan. Cook for 5 minutes or until the onion is soft. Add the mushrooms and thyme, tossing well, then add the wine and bay leaves. Boil for 2 minutes, then return the chicken to the pan and add the stock. Simmer, covered, for 10 minutes, or until the chicken is tender and cooked through. Remove lid and simmer for a further 10 minutes. Just before serving, remove the chicken to a warm plate, and whisk the cream and mustard, salt and pepper into the mushrooms over gentle heat. Return the chicken to the pan, scatter with baby spinach and heat through. Dust with paprika and serve. 

No comments:

Post a Comment

Blog Widget by LinkWithin