My dad’s classic French seeded mustard sauce combination also makes an excellent sauce for fish, such as Wahoo and Tuna.
- 4 Boneless, skinless chicken breasts
- Tablespoon of Seeded mustard
- Thickened Crème Fraiche
- Drop of Dry white wine from the glass your drinking
- Kumala & Pumpkin cut into small pieces
- Island cabbage or spinach
Season chicken breasts with salt and pepper. Spray skillet pan with Olive oil and heat pan over medium-high heat. Add chicken, cook until golden colour and turning once. Transfer to an oven dish. (This can be done ahead of your dinner)
Your veges such as Kumala & Pumpkin to be roasted in an 180c oven for about 45-50minutes drizzled with olive oil, garlic cloves and seasoning to taste. In the last 15 minutes of the cooking place chicken in the oven and start your sauce.
Pour the wine, seasoning in a pan. Cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and little drop of Worcestershire sauce to add colour. Cook, whisking, until thickened, about 2 minutes. For the Island cabbage simply blenched it before for 2 minutes before serving.
To dish up place your veges, island cabbage, cut your chicken breats in ½ and drizzle cream sauce over chicken. Cracked pepper can be added before serving.
Bon Appetite from La Table at Trees and Fishes!