Chicken Breast with Cream & Mustard Sauce

(Serves 6)

Ingredients

6 Whole Chicken Breasts
480 MLS double Cream
4 Tablespoons whole grain mustard
2 teaspoons Lemon juice
 
Method
 
1. Using a medium sized frying pan add cream and bring to the boil then lower the heat and simmer until reduced by half (do not allow to burn).
2. Stir in the mustard then set to one side until needed.
3. Place Chicken fillets in a baking dish, season to taste.
4. Tip over the Lemon juice and bake in a preheated moderate oven for 10-15 minutes at the at the same time reheating the sauce.
5. When cooked cut chicken in half and arrange on a serving dish Pour sauce over the top and serve.
 
 
Serve with buttered new Potatoes and Asparagus or green beans.
 
A great wine to go with this is Secano Estate Sauvignon Blanc from  Marks and Spencer.