Pot bellied chicken

4 servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
4smallsChicken breasts; boned and skinned
3tablespoonsWholegrain mustard
1tablespoonRunny honey
12Rashers bacon; smoked, rindless
; and streaky
150millilitresWhite wine
250gramsPetit pois
½Lemon; juice of
1bunchTarragon; roughly chopped
300millilitresDouble cream
Salt and freshly ground black pepper

Directions

Combine the mustard with the honey to form a paste. Spread each chicken breast with the mustard paste and wrap each in 3 rashers of the bacon.

Heat the oil in a large non stick shallow pan or frying pan, add the wrapped chicken and fry for 5 to 7 minutes each side, until well browned.

Pour in the white wine, add the petit pois, lemon juice and cream and scatter in the tarragon. Season well.

Bring to the boil, cover and simmer for a further 8 to 10 minutes or until the chicken is cooked. Serve at once.

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Carlton Food Network

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