recipes
Chicken and prawns in a creamed mustard sauce
2021-11-27
Ingredients
- 400g chicken breast
- 6 whole prawns, peeled and cleaned
- 50g Parmesan
- 50cm string
- Small bunch basil leaves
- 1 tsp lemon zest
- 1 tsp wholegrain mustard (Maille)
- 50g butter (Valio)
- 100ml prawn bisque (made from the prawn shells)
- ¼ glass white wine
- 100ml single cream (Cucina d’oro)
- Small bunch kale
- 3 cloves garlic, chopped
- 2 tbsp. crushed walnuts (Lamb brand)
Method
Make a stuffing for the chicken by blitzing together the prawns, cheese, basil and lemon zest together, season with salt and pepper and use to stuff the chicken. Tie up the chicken using the string and seal in a hot pan with a little oil all around to brown. Place onto an oven tray and continue cooking in the oven at 200°C for 15 minutes. Add the butter to the same pan used to seal the chicken and brown on low heat. Add in the mustard and wine and reduce before adding in the bisque and simmer by half. Finish off with the cream and walnuts, whisk well and remove from heat. Sauté the Kale with the garlic till soft, then serve on the base of 2 serving plates with the stuffed chicken sliced on top and dressed with the mustard cream sauce.
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