A creamy and wholesome recipe for Chicken in a creamy mustard, preserved lemon and rosemary sauce

2 large shallots, very finely chopped
15g butter
2 chicken breasts (boneless and skinless), chopped into goulash-sized chunks
50ml full-bodied white wine
150ml chicken stock
2-3 tsp fresh rosemary, chopped
1 large preserved lemon, chopped (optional: use the juice from 1 lemon)
3-4 generous Tbsp mustard (English, German or dijon)
50ml double cream
salt and pepper to taste

How to
Heat the butter in a large heavy-bottomed frying pan until it foams. Add the shallots and saute over medium heat till the shallots are translucent but not browned. Add the chicken and continue to saute and stir until the chicken is cooked and beginning to brown.

Add the wine and stir vigorously to ensure nothing is sticking to the pan, then add the chicken stock, rosemary and preserved lemon. Stir in the mustard and mix well, then turn down the heat, cover and allow to simmer for 15 mins or so, until the chicken is cooked through and the sauce is beginning to reduce and thicken.

Stir in the cream, test for seasoning and add salt and pepper to taste. Heat through, then serve immediately.

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