Senin, 22 Oktober 2012

Creamy Dijon Chicken

Absolutely yummy! And lucky enough to have a teensy bit leftover for lunch today. Love the fact your recipes are 'homemade'-able. Am a Saffer living in Switzerland and found your blog whilst browing for SA food linked as a favourite for regular access.


  • 4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
  • 2 large leeks, finely sliced
  • 2 garlic cloves, crushed
  • 250ml (8.45 fluid ounces) cream
  • 2tsp Dijon mustard
  • 1tsp wholegrain mustard
  • juice of 1/2 lemon
  • salt & pepper to taste
  • starch of your choice to serve
  • fresh Parsley to serve
  • olive oil for frying


  1. Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
  2. Fry the leeks and garlic until fragrant and softened (about 5 minutes).
  3. Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
  4. Add lemon juice and place the chicken back into the sauce.
  5. Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.

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