- 4 chicken breasts, sliced
- 2 tablespoons oil
- 1 clove garlic
- 3 tablespoons dry white wine
- 2 tablespoons wholegrain mustard
- 2 teaspoons chopped fresh thyme
- 300 ml cream
1. Heat oil in a large frypan and brown the chicken. Remove and keep warm.
2. Add the garlic to the frypan, and cook for 1 minute, then stir in the wine, mustard and thyme. Increase the heat and pour in the cream. Simmer for about 5 minutes or until thickened and slightly reduced. Season to taste. Pour over the chicken and serve with vegetables.
- 2 tablespoons oil
- 1 clove garlic- 3 tablespoons dry white wine
- 2 tablespoons wholegrain mustard
- 2 teaspoons chopped fresh thyme
- 300 ml cream
1. Heat oil in a large frypan and brown the chicken. Remove and keep warm.
2. Add the garlic to the frypan, and cook for 1 minute, then stir in the wine, mustard and thyme. Increase the heat and pour in the cream. Simmer for about 5 minutes or until thickened and slightly reduced. Season to taste. Pour over the chicken and serve with vegetables.
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