K%!
!
CHICKEN WITH CREAMY WHOLEGRAIN MUSTARD SAUCE & HERBY NEW POTATOES
Chicken fillets 4, skinless
Butter 25g
Garlic 1 clove, crushed
Shallots 2, finely chopped
Wholegrain mustard 2 Tbsp
French mustard 1 tsp
Dry white wine 125ml
Water 3 Tbsp
Honey 1 tsp
Dried thyme 1 tsp
Single cream 3 Tbsp
New potatoes 10-12
Olive oil 1 Tbsp
Fresh herbs: 1 bunch, roughly chopped (basil, parsley, tarragon
etc.)
Salt and pepper
Put the potatoes, olive oil and fresh herbs in a large bowl and mix till the potatoes are
coated. Put the potatoes into the bottom basket, put the chicken fillets into the second
basket (above the potatoes) and put the lid on. Steam for about 25 minutes till cooked
through.
CHICKEN IN LEMON AND GINGER MARINADE
Chicken fillets 4, skinless
Fresh pasta 1 bag (Don't use dried pasta - must be fresh)
Butter Small knob
Salt and black pepper
Marinade
Fresh ginger 1 small piece, finely chopped
Fresh garlic 1 clove, finely sliced
Lemon Juice and zest of half a lemon
Dry sherry 1 Tbsp
Oyster sauce 1 Tbsp
Light soy sauce 1 Tbsp
Light brown sugar 1 tsp
Mix the marinade ingredients in a bowl. Place the chicken fillets into the marinade, coat well,
then cover the bowl and refrigerate for at least 30 minutes. Wrap the chicken fillets into
individual foil parcels and put in the bottom basket. Put the fresh pasta (raw) in the second
basket. Put the lid on and cook for 20-25 minutes. Toss the cooked pasta in a little butter
and black pepper. Serve the chicken on top of the pasta.
To Next Page
Loading...
