Mustard chicken

A recipe which Silver Bullet attempted not too long ago from Jamie's 30 minute meal.

Ingredients:

• A few sprigs of fresh rosemary
• 4x180g chicken breasts
• 4 teaspoons Coleman’s mustard powder
• 3 baby leeks
• 4 cloves garlic
• 75ml single cream (taken from cream dauphinoise)
• 1 heaped teaspoon wholegrain mustard 

Method:

• Turn the heat under the frying pan up to medium
• Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of the chicken
• Sprinkle 1 teaspoon of mustard powder over each chicken breat, then season and drizzle some olive oil over the chicken and into the frying pan
• Massage and rub these flavours all over the meat
• Press down the chicken to help it to cook. It should take about 18 minutes
• Crush 4 unpeeled cloves of garlic in the pan of chicken
• Flip the chicken breasts skin side up, then press down again
• Stir the leeks
• Check the chicken is cooked through, then pour 75ml of cream into the frying pan
• Cover the pan with tin foil
• Turn the heat off.
• Transfer the chicken breasts to a board and slice into pieces
• Stir 1 heaped teaspoon of wholegrain mustard into sauce
• Spoon the sauce on to a platter and put the sliced chicken on top. 
• Drizzle some virgin olive oil and serve

The Gratin Dauphinoise recipe will be posted up in a few days!