Chicken with Sundried Tomato and Mustard Sauce

By RoketJSquerl

Ingredients

• 2 Pieces Chicken Breast Fillets
• 1 Clove Garlic, crushed
• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 1/2 cup Chicken Stock or Water
• 2 Tsp Wholegrain Mustard
• 4 Pieces Presoaked Sundried Tomatoes, finely chopped
• 2 Stalks Spring Onions, chopped
• Salt and Pepper

Details

Servings 2

Preparation

Step 1

1. Season the chicken breast pieces with salt and pepper. Heat the oil and butter in a large frying pan. Add the garlic and stir for 30 seconds. 2. Add chicken breast to the pan and cook over medium heat, until browned on both sides and cooked through. It takes about 5 to 8 minutes each side, depending on the thickness of your fillets. Remove the chicken and set aside. 3. Add stock or water to the same pan and bring to the boil. Deglaze the pan, stirring to mix in pan juices from cooking the chicken and garlic. Simmer uncovered for about 5 minutes until the sauce is partly reduced. 4. Stir in the mustard and sundried tomatoes and simmer for another minute. Add the spring onions and mix well. 5. Serve the chicken with the sauce spooned over.