My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊.
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Composition for My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊:
- Give 2 tbsp of Olive Oil.
- Provide 3-4 for chicken breast fillets, butterfly cut.
- Give to taste - Salt & Pepper.
- Provide 380 grams - Button Mushrooms.
- Provide 2 cloves Garlic Crushed.
- Provide 1 large - onion, chopped.
- Give 1/4 cup for White Wine.
- Provide 4 tbsp of Double Cream.
- Require 2 tsp for wholegrain mustard.
My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊 step by step:
- Chicken breast butterfly cut.
- In a fry pan, heat up oil and fry chicken breasts both sides for around 6 mins, 3 on each side, add salt & pepper to taste.
- Heat oven to 180°C or gas 5 and place chicken on a greased baking tray and cook until done 15-20 minutes..
- Chop in half the mushrooms and add to fry pan use more oil if necessary, add onions too then crushed garlic and mix in, let it fry for 10 minutes..
- Make a well in the middle of mushrooms and pour in the wine. Let it boil on high heat for 5 mins..
- Stir the mushrooms into the middle and mix turn the heat down. Add the mustard grain and mix.
- Add the double cream and stir heat on low for 5 minutes..
- When chicken is cooked, place it on serving plates, and spoon the mushroom mix half on and half off the chicken..
- Mix a salad of your choice, add pepper and a little lemon juice. Mix salad and mix 2 tablespoons of mayonnaise or sour cream with 1 tablespoon of whole mustard grain and just mix and place across the top of the salad. Serve with chicken.
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