BREAST - Jamie Oliver's Mustard Chicken

By Unblond1

Ingredients

• few sprigs fresh rosemary
• 2 - 180 g higher-welfare chicken breasts, skin on
• 2 teaspoons Colman's mustard powder
• 1 1/2 baby leeks , or 1/2 large leek
• 2 cloves garlic
• white wine
• 40 ml single cream
• 1/2 heaped teaspoon wholegrain mustard

Details

Servings 4

Preparation

Step 1

Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them onto the chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.

Trim the leeks and halve lengthways. Wash then finely slice and add to one side of the chicken pan.

Crush unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.

Check the chicken is cooked through, then pour cream into the frying pan. Cover the pan with tin foil .

Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra virgin olive oil and take straight to the table.