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