Serves 2
Ingredients
1 Leek, cut lengthways then chopped finely (s)
1 Tbsp. dried thyme
1 Tbsp. English mustard
1 Tbsp. Multiseeded mustard
2 Skinless chicken breasts, butterflied (p)
2 Tbsp. Fromage frais (c)
100ml chicken stock
100g Wild rice
200g Chopped mushrooms (s)
S & P
Method
Cook the rice as described on the package, then set aside, keeping warm.
In a frying pan, sprayed with frylight, cook the chopped leek for 4-5 mins then add the chopped mushrooms, season well, cook until the mushrooms are soft, tip into a shallow dish & set aside.
Clean frying pan then spray with frylight, add the butterflied chicken & sprinkle with the thyme, salt & pepper, cook for 4-5 mins both sides, remove & place with the leeks.
Add the stock to the frying pan, mix with the residue in the pan & increase the heat & reduce the stock by 50% then return the chicken & leeks cook for 2 mins, reduce the heat to a simmer.
In a small saucepan mix the two mustards with the fromage frais until its one colour, place on a LOW heat, keep stirring until it’s warm then pure over the chicken & leeks, plate up with the rice.
