Monday, June 6, 2011

Week74 Day 1

Chicken with sage drizzle
Serves 4 : Very easy : Quick
4 skinless chicken breast fillets

½ tsp crushed garlic
2 tsp wholegrain mustard
¼ cup white wine
½ cup chicken stock
1 tsp fresh sage, shredded

320gm spaghetti or linguine
300gm sugar snap peas, shredded

Cook the pasta in plenty of lightly salted water.
Add the peas for the last five minutes of the cooking time.
Drain well and keep warm.

Spray a frying pan with non-stick cooking spray.
Place the chicken fillets between two sheets of plastic wrap.
Hammer gently to about 5mm thickness.
Dry fry the chicken for 5 minutes each side.
Remove from the pan and keep warm.

Put the garlic, mustard, wine and stock into the pan.
Simmer, uncovered, for about 5 minutes, or until sauce reduces.
Stir through the sage.

Cut the chicken on the diagonal.
Serve on a bed of pasta and peas.
Spoon over the drizzle sauce.

Accompany with a fresh salad, if desired.

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