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Ingredients - Vickys Mustard Chicken, GF DF EF SF NF:

You need 4 tbsp oil, divided.
Need 4 - skinless, boneless chicken breasts.
Give 4 tsp for mustard powder.
Need 1 tsp - rosemary leaves.
Prepare 1 - leek, sliced.
You need 4 clove garlic, finely chopped.
Require 180 ml for white wine.
Prepare 75 ml for full fat coconut milk.
Provide 1 tbsp of (heaped) wholegrain mustard.
Need 1 - salt & pepper to taste.

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Vickys Mustard Chicken, GF DF EF SF NF how to cook:

Heat half of the oil in a frying pan over a medium heat.
Drizzle the remaining oil over the chicken and sprinkle 1 tsp of mustard powder and a pinch of the rosemary onto each of them. Rub in.
Put the chicken in the pan and cook for 8 minutes on the first side.
Add the sliced leek and garlic to the pan with the white wine.
Turn the chicken and cook off the other side for another 8 minutes or until the juices in the thickest part run clear when skewered. If the liquid is getting low, you can add some more. The idea is to reduce it to practically nothing by the time the chicken is done so the leek has the wine flavour.
When the chicken is cooked through, remove it from the pan and set it aside on a warm plate, covered with foil to rest.
Add the coconut milk and the wholegrain mustard to the pan and stir in. Season to taste.
Serve the chicken with the sauce poured over and some creamy mashed potato and seasonal vegetables.

Smooth over the chicken with the back of a spoon. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well and tastes delicious! Boil the pasta, then cool under running water.

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