Chicken Breasts with Mustard/Lemon

INGREDIENTSNutrition

SERVINGS 6UNITS US

• 6boneless skinless chicken breasts
• 2tablespoons French Dijon mustard
• 6garlic cloves, peeled & crushed
• 2lemons, juice and rind of, unwaxed grated
• 2 -4teaspoons smoked paprika
• sea salt
• fresh ground black pepper
• 1tablespoon olive oil

• OPTIONAL

• 4tablespoons creme fraiche or 4 tablespoons sour cream
• 1bunch cherry tomatoes, on the vine pre cooked by roasting them in a very hot oven until charred & just holding their shape

DIRECTIONS

1. Grate the lemons and then squeeze them to extract the juice.
2. Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
3. Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
4. Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
5. If pan frying - heat the olive oil gently and add the chicken breasts.
6. Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
7. At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
8. The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
9. Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
10. Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
11. OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
12. Place chicken breasts with all the sauce into the pan.
13. Turn over once during cooking which should take 30 to 45 minutes.
14. Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
15. Cook for a further 2-5 minutes.
16. Serve as for pan-fried version.

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DIRECTIONS

1. Grate the lemons and then squeeze them to extract the juice.
2. Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
3. Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
4. Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
5. If pan frying - heat the olive oil gently and add the chicken breasts.
6. Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
7. At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
8. The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
9. Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
10. Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
11. OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
12. Place chicken breasts with all the sauce into the pan.
13. Turn over once during cooking which should take 30 to 45 minutes.
14. Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
15. Cook for a further 2-5 minutes.
16. Serve as for pan-fried version.