About this recipe:Simple, delicious, and the mustard sauce makes it a nice change.
5 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast fillets, cubed
1 shallot, chopped
125ml dry vermouth
125ml chicken stock
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
4 tablespoons double cream
1 teaspoon chopped fresh parsley
1 lemon, juice and pulp
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Method Prep:15min › Cook:30min › Ready in:45min
In a large, resealable plastic bag, mix flour, salt and pepper. Place cubed chicken in the bag and shake to coat.
Melt butter in a medium saucepan over medium heat and saute the chicken until browned. Remove chicken from the pan and set aside.
Stir shallot into the frying pan and saute until tender. Mix in vermouth, chicken stock, Dijon mustard and grainy mustard.
Return chicken to the pan and blend in the double cream. Cover, reduce heat and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice and lemon pulp just before serving.