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1. Mix the mustard with the breadcrumbs, shallot, butter, lemon zest and parsley and spread onto the chicken thighs.
2. Heat a splash of olive oil in an ovenproof frying pan and put the thighs in crust-side up. Fry for 5 minutes then add a splash of wine or water and cover, then cook for another 5 minutes. Meanwhile cook the fettucini following the pack instructions.
3. Take the lid off the pan and put it under a hot grill for 5 minutes or until the crust is browned and bubbling and the chicken is cooked through. Serve with the fettucini, a squeeze of lemon and any juices from the pan.

Per serving

451 kcalories, protein 34g, carbohydrate 51.5g, fat 13.5 g, saturated fat 4.2g, fibre 1.8g, salt 0.74 g

Latest comments and suggestions

• Philippa

  10 February 2009

  Philippa rated and commented on this recipe

  

  This was nice but I did find it a little bland. I'd suggest putting a fair bit of wine and lemon juice in the pan with the chicken when it's cooking. When the chicken's cooked, reduce down and stir some creme fraiche and parsley through the juices and season, use this sauce to stir through the pasta. Also, I used chicken breasts, and the cooking time was a fair bit longer. I'd give them 10/15 minutes in the oven before popping under the grill.

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Ingredients

• 1 tbsp Dijon mustard
• 2 tbsp breadcrumbs , fresh or dried
• 1 shallot , finely chopped
• 1 tbsp butter , softened
• 1 lemon , zested and halved
• ¼ pack parsley , chopped
• 4 large or 8 small chicken thighs , skin removed
• olive oil
• a splash white wine (optional)
• 250g fettuccine

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 1 tbsp Dijon mustard
• 2 tbsp breadcrumbs , fresh or dried
• 1 shallot , finely chopped
• 1 tbsp butter , softened
• 1 lemon , zested and halved
• ¼ pack parsley , chopped
• 4 large or 8 small chicken thighs , skin removed
• olive oil
• a splash white wine (optional)
• 250g fettuccine

Per serving

451 kcalories, protein 34g, carbohydrate 51.5g, fat 13.5 g, saturated fat 4.2g, fibre 1.8g, salt 0.74 g

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