Sometimes we fall in a loop of eating the same meals week after week. But I was having a browse through our fairly well worn copy of Jamie Oliver’s “30 Minute Meals” when I realised that there are actually loads of them that we haven’t tried at all. (Does anyone else find that actually, you’d have to be superhuman to do any of the 30 minute meals, actually in the allotted 30 minutes?)
I loved the kick of the wholegrain mustard at the end of the recipe. It’s quite smooth and packed with flavour, with just a hit of spice at the end. Plus this is one of my favourite ways to cook leeks!
- 400 g chicken breasts
- 4 teaspoons of Colman's mustard powder
- a few sprigs of rosemary
- rapeseed oil
- 1 large leek
- 4 cloves of garlic
- white wine
- 75 ml single cream
- 1 heaped teaspoon of wholegrain mustard
- salt and pepper to taste
- Turn the heat on and warm a frying pan.
- Chop your rosemary and sprinkle it over the chicken. Then sprinkle the mustard powder over each chicken breast and then rub them with a bit of rapeseed oil. Put them into the frying pan with a bit more oil.
- Wash your leeks in cold water, and then finely slice them. Crush the unpeeled cloves of into the frying pan. Then stir in the leeks and about 1/4 a cup of wine.
- Check that the chicken is cooked thoroughly through. This should take about 18 minutes. If it is, then add in your cream and then cover the pan and let cook for 2 minutes.
- Then turn the heat off. Remove the chicken to a cutting board and slice. Stir in your wholegrain mustard into the sauce that's in the pan. Salt and pepper to taste.
- Drizzle the sauce over the chicken before serving.
Have you tried any Jamie Oliver recipes? What’s your favourite?