Creamy Bengal Kasundi mustard Chicken
INGREDIENTS
1/4 cup cream
1 Tablespoon of Impresso Bengal Kasundi mustard
½ teaspoon brown sugar
4 boneless skinless chicken breasts - cut into halves
1/4 teaspoon salt
1/4 teaspoon white pepper
2 Tablespoon cooking oil
2 teaspoons olive oil
2 teaspoons unsalted butter
1 medium onion thin-sliced
Minced fresh parsley / Fresh Coriander
STEPS
1
Whisk together cream, mustard and brown sugar
2
Mallet the chicken breast or pierce a with fork on each side
3
Season with salt and pepper
4
In a large pan heat cooking oil and butter over medium heat; brown the chicken on both sides. Reduce heat to slow.
5
Add onions and cream mixture; bring to a boil
6
Simmer, covered, until tender for about 8- 10 minutes
7
Garnish with Coriander & Olive oil, serve hot and enjoy
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