Wednesday, 3 June 2009

Chicken with sundried tomato and mustard sauce

Thank you for the kind comments and well wishes following my previous post. I had the stitches out a few days ago and the wound seems to be healing well. Immediately following the accident, I did think "what if I never want to pick up a knife and cook again??!" which did not happen of course. I was back to cooking within a couple of days. AP cut up ingredients for me initially, while I had limited use of my left hand, but I was soon chopping and cutting away again (albeit very carefully without the use of my left thumb).

Buying a new recipe book was also a good incentive to start cooking again. This dish - chicken with sundried tomato and mustard sauce - was something that I made a few days ago from the new cookbook (a compilation of recipes from the Australian Women's Weekly magazine). I was in a mood for chicken and having mustard and sundried tomatoes in my fridge meant this meal could be put together in a flash. I served the chicken with parsley couscous and grilled asparagus, although it would also do well on a bed of salad leaves with the sauce as a dressing.

Chicken with sundried tomato and mustard sauce

Ingredients (serve 2):

2 pieces chicken breast fillets
1 clove garlic, crushed
1 tbsp butter
1 tbsp olive oil
100ml chicken stock or water
2 tsp wholegrain mustard
4 pieces presoaked sundried tomatoes, finely chopped
2 stalks spring onions, chopped
Salt and pepper

1. Season the chicken breast pieces with salt and pepper. Heat the oil and butter in a large frying pan. Add the garlic and stir for 30 seconds.
2. Add chicken breast to the pan and cook over medium heat, until browned on both sides and cooked through. It takes about 5 to 8 minutes each side, depending on the thickness of your fillets. Remove the chicken and set aside.
3. Add stock or water to the same pan and bring to the boil. Deglaze the pan, stirring to mix in pan juices from cooking the chicken and garlic. Simmer uncovered for about 5 minutes until the sauce is partly reduced.
4. Stir in the mustard and sundried tomatoes and simmer for another minute. Add the spring onions and mix well.
5. Serve the chicken with the sauce spooned over.

12 comments:

Lunch Buckets said...

The day after I read about your mishap I sliced my index finger removing pith from peel. I like to think it was just coincidence. Glad you're healing :)

foodcreate said...

This ideal dish choice for a Thrusday! dish
full of flavor I love this wonderful Chicken dish.

Thanks for sharing your recipe and I hope you have speedy recovery Ouch!

Come visit:)
http://foodcreate.com

daphne said...

ooo.. i'm glad your wound is better. that certainly sounds nasty! and welcome back with the recovery chicken dish- the right kind for the wound! =)

Little Corner of Mine said...

What a beautiful dish! I do have some sundried tomatoes that needed to be used. Thanks for the recipe.

Ninette said...

Glad you are on the mend. Chicken looks lovely. What a great out of the pantry meal.

Kevin said...

That chicken looks so tasty!

Mrs Ergül said...

I have both mustard and sundried tomatoes on hand too! All I need is to rehydrate the tomatoes before I get started on this!

Thanks for sharing! This looks wonderful!

mycookinghut said...

Good to see you back in action!! This dish looks lovely!

noobcook said...

I have some sundried tomatoes which I bought from Perth, looks nice a nice recipe to try. I love women's weekly cookbooks as well. Glad your wound is healing :)

Nilmandra said...

Lunch Buckets: Eeks! Hope it wasn't serious.

Food Create: Thanks for the comment and your website link.

Daphne: Thanks. My mum had always said to avoid seafood with a wound (or post operation etc), something to do with infection and wound recovery. Sounds like old wives tales to me but hey it's little effort enough if just to make sure my wound heals better and quicker!

Little Corner of Mine: Hope the family enjoys it!

Ninette: Thanks!

Kevin: Thanks, nice to hear from you :)

Mrs Ergul: I prefer to get jars of pre-soaked tomatoes. More convenient, and lots of delicious infused oil for salads, pasta and cooking :)

My Cooking Hut: Thanks :)

Noobcook: I find the Women's Weekly recipes very user friendly.

Amanda said...

I saw this on Tastestopping, looks wonderful to me!

Nilmandra said...

Amanda: Thanks! I hope you give the recipe a try.

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