Friday, October 09, 2009

Chicken With Grainy Mustard Sauce

This was one of the best home cooked meals lately and thouroughly recommended.


2 boneless chicken breasts
6 rashers of unsmoked streaky bacon without rind
250g spinach (frozen or fresh)
60g goats cheese
200ml chicken stock
200ml dry white wine
200ml creme fraiche
1 heaped tsp wholegrain mustard


1. Flatten chicken breasts. Overlap and stretch 3 bacon rashers on a board. Lay breast on top and cover with spinach (serve spinach separately if frozen) and the cheese in the middle. Season with pepper. Roll up and secure. You can use cocktail sticks to keep in place if needed.
2. Heat olive oil in frying pan and coook chicken until bacon is golden on either side. Add stock and wine. Simmer for 20 minutes, turning chicken over half way.
3. Remove the chicken and stir in creme fraiche and mustard.
4. Serve with (roast) potatoes and sauce.



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