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- Chicken à la Moutarde Pasta with…
Chicken à la Moutarde Pasta with Hazelnut Butter and Peach & Pine Nut Salad
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 4 chicken breasts, butterflied, then separated
- 5 tsp Dijon mustard
- 30g butter, plus1 large knob for the pasta
- 3 garlic cloves, grated
- 130ml olive oil
- 2 medium shallots, finely diced
- 300ml white wine
- 30g plain flour
- 100ml double cream
- 250ml chicken stock
- 2 sprigs thyme
- 30ml wholegrain mustard
- 1 sprig tarragon
- 1 handful hazelnuts, crushed
- 300g tagliatelle
- 15ml cider vinegar
- 1 tbsp honey
- 4 ripe peaches, halved and de-stoned
- 40g pine nuts, toasted
- 1 handful fresh rocket
- 1 handful radishes, halved (to garnish)
- 1 small round of white goat’s cheese, crumbled
- 2 handfuls parsley and thyme sprigs, to serve
Method
Step 1
First make the chicken. Rub the chicken breasts with 2 tsp Dijon mustard, season with salt and pepper. Heat 1-2 tbsp olive oil in a frying pan over a medium heat and fry for 5 minutes, turning halfway, until browned. Remove from the pan and set aside.
Step 2
Add the butter and a little more olive oil to the same pan, turn the heat down low and add the shallots and garlic. Fry until just golden before adding the flour. Cook for 2 minutes before adding the wine, stock and thyme. Simmer until reduced slightly.
Step 3
Add the cream, wholegrain mustard and tarragon, season with salt and pepper, and add the chicken back to the pan. Simmer for 20 minutes.
Step 4
To make the pasta, add the butter to a pan over a medium heat. Add the hazelnuts, 1⁄2 tsp salt and a generous amount of black pepper. Toss together and cook until the hazelnuts just start to brown before immediately removing from the heat.
Step 5
Meanwhile, cook the pasta according to the packet instructions. Toss the pasta in the hazelnut butter when you’re ready to serve.
Step 6
To make the salad, combine 4 tbsp olive oil with the cider vinegar, 1 tbsp Dijon and honey with 1⁄2 tsp salt and a grinding of black pepper in a jar. Shake to emulsify.
Step 7
Brush the peaches with the remaining olive oil. Heat a griddle pan over a medium-high heat and char the peaches for 2 minutes on each side. Arrange the rocket, radishes, charred peaches and goat’s cheese on a plate before finishing with the dressing and the pine nuts.
Step 8
Garnish the chicken with the parsley and sprigs of thyme, and serve with the pasta and salad.
Shop the ingredients
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On OfferValueLIFE 2d
Ocado 2 Skinless British Chicken Breast Fillets 350g
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Value
Ocado British Plain Flour 1.5kg
1.5kg79p
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Other
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LIFE 1w+
Chavroux La Buche Pure Goat's Cheese 150g
150g£2.70
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Maille Dijon Original Mustard 215g
215g£2.75
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Maille Wholegrain Mustard 210g
210g£2.75
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