| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
4-oz boneless skinless chicken breasts |
| 2 |
ts |
Vegetable oil |
| 1 |
tb |
Coarse grain mustard |
| 1 |
sm |
Onion |
| 1 |
lb |
Butternut squash; peeled and cut into wedges |
| 8 |
oz |
Broccoli florets; sliced |
| 7 |
fl |
Low fat creme fraiche |
| 2 |
ts |
Dijon mustard |
| 1 |
tb |
Coarsely chopped fresh tarragon |
|
|
Seasoning |
INSTRUCTIONS
BBC Good Food Nov 95
Sweet potato also works well in this recipe in place of the squash.
1. Arrange the chicken breasts on a lightly oiled baking sheet. Spread the
plump sides with the coarse grain mustard and season generously with black
pepper and a little salt. Drizzle over the remaining oil, place under a hot
grill and cook for about 15 mins without turning until charred and tender.
2. Meanwhile, cut the onion into wedges and separate the layers. Place on a
baking sheet with he chicken for the last five mins of cooking time
spooning over some of the juices from the chicken; cook until golden. Cut
each breast into six thick slices. Boil the squash for 8 mins and the
broccoli for 4-5 mins or until tender, drain well.
3. Combine the creme fraiche with the Dijon mustard, tarragon and some of
the black pepper in a small pan. Heat to just warm through. To serve,
arrange the broccoli and squash on serving plates and top with the chicken
slices. Pour the sauce over and garnish with the onion wedges.
Posted to FOODWINE Digest by Jane O'Brien <jayohbee@IOL.IE> on Jan 19,
1998
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