Chicken with a mustard crust

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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• rebeccam

  27 June 2011

  rebeccam rated and commented on this recipe

  

  Very tasty! Served with vegetables rather than the pasta.

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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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