Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys mustard chicken, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Mustard Chicken, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Vickys Mustard Chicken, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vickys mustard chicken, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Mustard Chicken, GF DF EF SF NF:

1. Take 4 tbsp oil, divided
2. Get 4 skinless, boneless chicken breasts
3. Get 4 tsp mustard powder
4. Take 1 tsp rosemary leaves
5. Get 1 leek, sliced
6. Make ready 4 clove garlic, finely chopped
7. Prepare 180 ml white wine
8. Prepare 75 ml full fat coconut milk
9. Take 1 tbsp (heaped) wholegrain mustard
10. Take 1 salt & pepper to taste

Steps to make Vickys Mustard Chicken, GF DF EF SF NF:

1. Heat half of the oil in a frying pan over a medium heat
2. Drizzle the remaining oil over the chicken and sprinkle 1 tsp of mustard powder and a pinch of the rosemary onto each of them. Rub in
3. Put the chicken in the pan and cook for 8 minutes on the first side
4. Add the sliced leek and garlic to the pan with the white wine
5. Turn the chicken and cook off the other side for another 8 minutes or until the juices in the thickest part run clear when skewered. If the liquid is getting low, you can add some more. The idea is to reduce it to practically nothing by the time the chicken is done so the leek has the wine flavour
6. When the chicken is cooked through, remove it from the pan and set it aside on a warm plate, covered with foil to rest
7. Add the coconut milk and the wholegrain mustard to the pan and stir in. Season to taste
8. Serve the chicken with the sauce poured over and some creamy mashed potato and seasonal vegetables
9. Ready to serve and ENJOY!

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