I was experimenting a lot in the kitchen in June, July and August and then suddenly I slipped into a comfortable space, sticking to the tried and tested recipes.
The first strawberries of the season inspired me to make a gourmet meal and so with my sparse ingredients I looked up recipes and here’s the outcome !
Chicken in Creamy Mustard Sauce
(inspired by Martha Stewart’s recipe)
3 boneless chicken breasts
1 tbsp olive oil
¼ cup white wine (I used Cognac)
¼ cup cream
1 tbsp Dijon mustard (I used Fun Foods since I was out of Dijon)
¼ tsp mustard seeds
3-4 cloves of finely chopped garlic
Salt and Pepper to taste
Sprinkle the chicken breasts with salt and pepper. Don’t forget to make small slits in the chicken to allow the seasoning and sauce to seep into the meat.
Heat the olive oil in a large pan and sauté the chicken for 10-12 minutes or until cooked.
Remove the chicken onto a plate. Toss in the mustard seeds and garlic sauce and sauté for 1 minute. Remove into a small bowl. Pour the white wine / Cognac into the pan, stirring well and cook till it reduces by half. This shouldn’t take more than 1 minute. Now whisk in the cream, mustard sauce, mustard seeds and garlic. Cook, stirring constantly till the sauce is creamy and thick.
Add the chicken breasts along with its mouthwatering juices into the sauce. Cover for 5 minutes, allowing the sauce to seep into the chicken and serve hot with steamed veggies and fresh salad.
Lettuce and Strawberry Salad
(inspired by a similar recipe on Cooks.com)
Fresh strawberries (5-6) sliced
½ medium sized onion – finely sliced
¼ cup toasted cashew nuts and almonds (170° in the oven for 3-4 minutes)
50 gms of feta or gouda cheese (depending on your preference)
For the dressing
½ cup honey
½ tsp mustard seeds
½ tsp paprika
1 tsp poppy seeds
2-3 tsp apple cider vinegar
½ tsp lemon juice
¼ onion finely chopped
½ cup olive oil
Blend together all the ingredients for the dressing, except the oil. Gradually add the oil, keeping the blender at its slowest speed.
Layer the lettuce leaves, onions and strawberries in a salad bowl and sprinkle the dressing liberally. Toss well. Throw in the cashews, almonds and cheese pieces and toss gently before serving. Bon appétit ! 🙂Previously published recipes : Moroccan Chicken with Figs Summer Salads