Recipe - Charred Chicken With Two Mustards

4 4oz boneless skinless
chicken breasts
2 teaspoon Vegetable oil
1 tablespoon Coarse grain mustard
1 small Onion
1 pound Butternut squash; peeled and
cut into wedges
8 ounce Broccoli florets; cut or sliced up
7 fl Low fat creme fraiche
2 teaspoon Dijon mustard
1 tablespoon Coarsely chopped fresh
tarragon
Seasoning

BBC Good Food Nov 95

Sweet potato also works well in this recipe in place of the squash.

1. Arrange the chicken breasts on a lightly oiled baking sheet. Spread the
plump sides with the coarse grain mustard and season generously with black
pepper and a little salt. Drizzle over the remaining oil, place under a hot
grill and cook for about 15 mins without turning until charred and tender.

2. Meanwhile, cut the onion into wedges and separate the layers. Place on a
baking sheet with he chicken for the last five mins of cooking time
spooning over some of the juices from the chicken; cook until golden. Cut
each breast into six thick slices. Boil the squash for 8 mins and the
broccoli for 45 mins or until tender, drain well.

3. Combine the creme fraiche with the Dijon mustard, tarragon and some of
the black pepper in a small pan. Heat to just warm through. To serve,
arrange the broccoli and squash on serving plates and top with the chicken
slices. Pour the sauce over and garnish with the onion wedges.

Posted to FOODWINE Digest by Jane O'Brien jayohbee@IOL.IE on Jan 19,
1998