One pot mustard Chicken
Creamy mustard chicken
Ingredients
- 2 lb Chicken breast cut into slices skinless
- 1 teaspoon Cumin seeds
- 2 tablespoon Mustard
- 4 tablespoon Mayonnaise
- 1 small red onion sliced
- 1 red pepper cut into ½ inch strips
- 1 teaspoon Chilli flakes
- Juice of half a Lemon
- Salt to taste
- Pepper to taste
- 2 tablespoon oil
- 1 tablespoon butter
Instructions
- Pop the chicken breasts in a ziplock bag and pound until pieces are about ¾ of an inch thick.
- Marinate the chicken in the mustard, mayonnaise, lemon, chilli flakes for at least 2 hours.
- Add the cumin seeds to a dry, large deep pan and cook for 1 minute.
- Heat the butter and oil in the same pan.
- Allow the butter to sizzle a little and add the chicken breasts with the marinade. Simmer for 2 minutes.
- Turn the heat down and cover with a lid. Cook on a low heat for 20 minutes. Check at 10 minutes and add some water if need be.
- Season with salt and pepper. I add 1.5 teaspoon of each. Add chilli flakes, red onions and pepper and cover again. Cook for a further 5 minutes.
- Serve with rice and vegetables.
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