Chicken breast crusted with herbs is served with an accompaniment of steamed runner beans drizzled with a minty yoghurt dressing.
For the chicken:
Pre-heat oven to 220°C/gas mark 7.
Blitz the bread crumbs with the herbs and the melted butter and season.
Pre-heat a frying pan until hot and add in the oil.
Fry the chicken on one side for 2 minutes.
Turn over and brush with wholegrain mustard then pat herb crust on top.
Transfer to the oven for 10 minutes until cooked through and golden on top.
For the beans:
Steam for 5 minutes until just tender.
In a small bowl mix together the yoghurt, herbs and garlic and season.
For the sauce:
Pre-heat frying pan and add in the olive oil.
Add the onions and fry until softened.
Add in the sherry and cook off the alcohol before adding the Worcester sauce, Dijon mustard and chicken stock.
Simmer to reduce then add the cream.
Spoon the sauce on a plate and top with the chicken. Serve the beans with a dollop of the yoghurt mixture on top.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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