Chicken served in a mustard and yoghurt sauce
Rub chicken with sage and thyme
Cut chicken into matchstick strips
Combine flour and pepper
Press chicken into flour mixture
In frypan melt margarine, add chicken and cook, stirring until chicken golden
Remove chicken from pan
Add spring onion to pan, stir and mix in wine. Boil uncovered 1 min
Mix in chicken stock and boil 1 minute longer
In small bowl add yoghurt, tspn of flour and mustard.
Blend into pan juices
Cook over moderate heat stirring constantly until thickened Do not boil otherwise the sauce will curdle.
Return the chicken to the pan and cook uncovered, 1 to 2 mins or until chicken is heated through
Serve with you own choice of accompanient
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