You will need:
- 4 small chicken breasts, skinless
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp English mustard
- 2 egg yolks
- 4 tbsp cream
- 150 g fresh white breadcrumbs
- 1 tbsp fresh mixed herbs (dill, rosemary, thyme) , chopped
- 4 tbsp vegetable oil
- flour for dusting
- fresh ground black pepper and salt , to taste
Step 1:
First of all, set the oven to 200ºC
Step 2:
In a small bowl, mix the three mustards, egg yolks, and cream until well-blended and then set aside.
Step 3:
Combine the herbs with the breadcrumbs, remembering to set some of the herbs aside for a garnish at the end.
Step 4:
Lightly dust each breast with flour and then dip each piece into the mustard mix, coating them evenly. Finally, roll each breast in the breadcrumbs, making sure that they are all evenly covered.
Step 5:
Add the oil to the frying pan and heat it over a moderate heat. Fry each breast for two minutes each on one side only until golden brown.
Step 6:
Put the pan into the hot oven for five minutes. Flip the breasts and return them to the oven for another five minutes.
Step 7:
Remove the chicken from the pan and allow each breast to drain on the kitchen paper. Continue to cook the chicken over a medium heat on the stove until done.
TIP:
If you prefer you can cook this dish on the stove instead of the oven. You will need to cook it on a medium heat for a slightly longer time.
Step 8:
Place the chicken on a serving plate and sprinkle it with the herbs you saved.
The dish goes very well with green vegetables, potatoes, or pasta.
No comments:
Post a Comment