| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tuscan |
M& |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 1 |
|
Bottle Honey and Mustard Marinade |
| 1 |
pk |
Cabbage greens; (1 to 2) |
| 2 |
pk |
Fresh mashed potato |
| 2 |
tb |
Tuscan olive oil |
| 1 |
|
Tub half fat cr.me fra.che |
| 1 |
pk |
Crispy bacon bits |
INSTRUCTIONS
1. Place the chicken breast and two thirds of the marinade in a dish.
Ensure that the meat is evenly coated. Leave for about 30 minutes.
2. Cook the cabbage and the mashed potato following the instructions on the
packets; set aside and keep warm.
3. Meanwhile, heat a frying pan, then add the oil. Take the chicken and fry
for about seven minutes either side until the flesh is white. Leave to rest
on a warm plate.
4. Put the remaining marinade in a small pan and boil rapidly until reduced
by half. Add cr.me fra.che _ keeping back about one tablespoon _ and bring
to a simmer for one minute, stirring all the time. Remove from the heat.
5. Mix the bacon pieces carefully into the mashed potato. Add the remainder
of the cr.me fra.che.
6. To serve, put a generous portion of bacon mash and cabbage on each
plate. Lay a chicken breast on top and pour the reduced sauce over it.
Converted by MC_Buster.
NOTES : A luxurious dish combining the sweet and sharp tastes of the
marinade with creamy mashed potato and bacon.
Converted by MM_Buster v2.0l.
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