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Chicken in Oatmeal with a mild, creamy mustard sauce
4 boneless chicken breasts
2 tbsps seasoned flour
1 egg beaten
140g medium oatmeal
1 tbsp vegetable oil
30 g butter
4 tbsps double cream
1 tbsp Mustard Relish
1 tbsp lemon juice
salt and pepper
(serves 4)
Remove skin from the chicken. Coat first in the flour, then egg and finally in the oatmeal, pressing it on well. Chill until ready to cook
Heat oil and butter in a large heavy frying pan. Add the coated chicken breasts and brown quickly on each side. Lower the heat and cook, shaking the pan and turning the chicken occasionally, for 15 minutes or until cooked through. Drain on kitchen paper and keep warm while preparing the sauce.
Pour off all but 2 tbsps of fat from the pan. Stir in cream, Mustard Relish, lemon juice and seasoning to taste. Heat thoroughly, but try not to boil the sauce as it may become bitter. Serve with the chicken.
SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS
SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS