Grilled mustard and herb chicken
Serves: 2
Prep: 5 mins
Cook: 10-15 mins
2 chicken breasts
350g new potatoes, halved
3tbsp olive oil
1 heaped tbsp dried tarragon
1 heaped tbsp of chopped parsley
1 heaped tbsp Dijon mustard
2tbsp red wine vinegar
Freshly ground pepper
1. Mix the oil, herbs, mustard and vinegar together. Toss the chicken breasts in this and if you have time, leave them for an hour or in the fridge overnight soaking in the marinade.
2. Boil potatoes for 10-15 minutes, until tender.
3. Heat a griddle or frying pan. Shake most of the marinade from the chicken and place flat on the griddle/pan. Cook through until golden brown, turning once. About 10-12 minutes total cooking time, depending on the size of the breasts.
4. Remove the chicken from the pan, pour any remaining marinade onto the griddle or in the pan, add a little water (or wine, or stock), let it bubble a bit, then pour it over the chicken. Sprinkle a little crushed salt and black pepper over them and perhaps a squeeze of lemon juice.
5. Serve with new potatoes tossed in a little olive oil and fresh herbs.
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Margaret Wood, about 1 year [Offensive? Unsuitable? Report this comment.]
We enjoyed this meal very much although we did toss the new potatoes in olive oil and the herbs you don't necessarily have to, the potatoes would taste just as well without Margaret