This
Lemon Mustard Chicken was made a
success by the sauce. The cauliflower
and leek side was good too but I am not sure that the mushrooms worked this
time.
The
sauce was a mix of olive oil, mustard, lemon zest (but no lemon juice), crème
fraiche and salt and pepper with chopped chives put on top. Simple but yum.
For
the chicken I simply cut chicken thighs into pieces and baked them (covered
with foil) until tender.
I
cooked some cauliflower lightly and then mixed it with chopped leek and fried
it off in a butter sauce – not diet food but tasted very nice.
The
mushrooms were baked with garlic butter on top but I felt the garlic still
tasted too raw even though the mushrooms were cooked.
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