Pan Seared Chicken with Grainy Mustard and Fig Sauce





2 pcs Chicken Breast
2 tsp CAARA Grainy Mustard with Figs
4 tsp Olive Oil
1/2 tsp Salt
1 tbsp Honey
100 ml  Chicken Stock
3 gms Rosemary
1/2 tbsp Black pepper
150 gms Cooked rice
2 pcs Fig



Here's how you can proceed: 

  • Wash chicken breast and pat dry. Add a 1 tsp of the whole grain mustard and olive oil to a bowl and stir to combine. Season with salt and pepper. Toss the chicken breast in the mustard mixture, then transfer it to a plate, and let it marinate for at least 30 mins in the fridge.
  • Add the remaining whole grain mustard, honey, and chicken stock to a small bowl. Stir to combine and season with salt (we love Maldon Sea Salt Flakes!)
  • Slowly heat a pan set over medium heat adds olive oil 2 tsp. Once pre-heated, add the chicken breast to the pan and sear for approx. 3 - 4 min. Flip and sear the other side for another 3 min.
  • Add honey mustard sauce to the pan and top with rosemary. Reduce heat and simmer chicken in sauce for approx. 5 – 7 min. Enjoy with seasonal greens, rice or potato.

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