I’ll start with the obvious – it’s not the prettiest meal in the world. A thick sauce of pastels over a roasted chicken breast is never going to win prizes for presentation, but the taste is wonderful. The key adaptive element here is sweetness – if you enjoy the sharpness of mustard then you won’t need much. I’m not a huge fan of the bite, so I tend to put in quite a bit. And yes – honey will also work here.
- Chicken Breast
- Bacon, thinly sliced.
- Onion, diced.
- Grainy Mustard (I used 1 tsp per breast)
- Lemon Juice (double mustard)
- Sour Cream
Optional Extras – Sweet vegetables e.g. sweetcorn, peppers
- Preheat your oven to around 180C.
- Season your chicken breasts and put in to roast until cooked through but not browning – be careful not to let them dry out. Cover with foil if you must. Begin preparing the sauce around half way through cooking.
- Melt the butter and gently fry the onion and bacon until beginning to brown.
- Add the mustard, lemon juice and any optional vegetables. Simmer on a low heat until chicken is ready.
Add water if it becomes too thick or begins to burn.
- Remove the cooked chicken and allow to cool, then slice into 1 inch thick pieces. Add to the pan, coating with the sauce. Cook for a few minutes more.
- Turn the heat to it’s lowest setting and stir in sour cream
(quantity depending on how much sauce you want).
- Taste, then add sugar/honey and other seasonings you want. When the sauce is to your liking, serve.
Serving and Storage
Serve with a selection of vegetables – nothing too sweet or the meal will be a sugar overload. And nothing too dry – you won’t want an extra gravy because the two will not mix very well. And yeah…good luck making it look pretty.
If you really must store this, don’t keep it more than a day or so in the fridge, the sauce will begin to separate.