I adapted this from a Jamie Oliver recipe and was quite impressed with myself. I've done it as a recipe for one so then it's easy to adapt for more:
Ingredients:
1 chicken breast
sprig of rosemary
tsp of mustard powder
1 leek
1 red onion
a few mushrooms
splash white wine vinegar
syn free yoghurt
Method:
Remove leaves from stalk of rosemary and chop. Butterfly the chicken and rub with mustard powder and rosemary. Heat a pan with fry light in and cook over a low heat. When half cooked add in leek, onion and mushrooms (leek chopped, onion sliced and mushrooms quartered) to one side of the pan. When everything nearly cooked add 2 bits of garlic crushed. Add a splash of white wine vinegar just enough to loosen everything from the bottom. When everything thoroughly cooked through take off the heat. Remove the chicken and plate. Stir in 1tsp wholegrain mustard and enough yoghurt to your taste (I put in 2 tbsps but I think I might put more in next time to make it more creamy).
Sorry quantities aren't more deffinate etc and the instructions are a bit random!!
Ingredients:
1 chicken breast
sprig of rosemary
tsp of mustard powder
1 leek
1 red onion
a few mushrooms
splash white wine vinegar
syn free yoghurt
Method:
Remove leaves from stalk of rosemary and chop. Butterfly the chicken and rub with mustard powder and rosemary. Heat a pan with fry light in and cook over a low heat. When half cooked add in leek, onion and mushrooms (leek chopped, onion sliced and mushrooms quartered) to one side of the pan. When everything nearly cooked add 2 bits of garlic crushed. Add a splash of white wine vinegar just enough to loosen everything from the bottom. When everything thoroughly cooked through take off the heat. Remove the chicken and plate. Stir in 1tsp wholegrain mustard and enough yoghurt to your taste (I put in 2 tbsps but I think I might put more in next time to make it more creamy).
Sorry quantities aren't more deffinate etc and the instructions are a bit random!!
