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Mustard Chicken

Chicken served in a mustard and yoghurt sauce



  • 1.

    Rub chicken with sage and thyme

  • 2.

    Cut chicken into matchstick strips

  • 3.

    Combine flour and pepper

  • 4.

    Press chicken into flour mixture

  • 5.

    In frypan melt margarine, add chicken and cook, stirring until chicken golden

  • 6.

    Remove chicken from pan

  • 7.

    Add spring onion to pan, stir and mix in wine. Boil uncovered 1 min

  • 8.

    Mix in chicken stock and boil 1 minute longer

  • 9.

    In small bowl add yoghurt, tspn of flour and mustard.

  • 10.

    Blend into pan juices

  • 11.

    Cook over moderate heat stirring constantly until thickened Do not boil otherwise the sauce will curdle.

  • 12.

    Return the chicken to the pan and cook uncovered, 1 to 2 mins or until chicken is heated through

  • 13.

    Serve with you own choice of accompanient

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Mustard Chicken.


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