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Julia’s Mustardy Lemon Chicken

March 29, 2011

Yesterday I invented this recipe. It turned out really tasty, so I thought I’d note down how I made it for future reference. And seeing as I’m typing it up, I thought I might as well share it on my very eclectic blog. If you’re looking for a healthy dinner to cook, maybe this is it…

Julia’s Mustardy Lemon Chicken

Serves approximately 6 (but should freeze well if this is more than you need)

Ingredients:
(Note all amounts and times are approximate – I often cook using the bit-o’-this, bit-o’-that  method)

  • olive oil
  • 2 onions, roughly chopped
  • 1 tablespoon vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 heaped tablespoons Dijon mustard
  • 1 teaspoon tabasco sauce
  • 2 large cloves of garlic, grated or crushed
  • 4 skinless chicken breast fillets
  • Water
  • 3 large tomatoes, roughly chopped
  • 3 large handfuls of leafy greens (bok choy, choy sum, spinach or chard), roughly sliced
  • Juice of 1 lemon
  • 1 teaspoon of lemon zest
  • Black pepper to taste
  • Herbs if you have them – I used a couple of sprigs of rosemary, some fresh thyme and chopped parsley

Method:

  1. In a large lidded pot, gently brown the onions in olive oil.
  2. Mix in the vinegar, Worcestershire sauce, Dijon mustard, garlic and tabasco.
  3. Boil a kettle of water. When the water boils, add the four whole chicken breasts to the pot with the onion mix, and then add just barely enough water to cover everything.
  4. Give it all a stir, then replace the lid and turn the heat up fairly high. Let it cook on a medium-high heat for approximately 15 minutes, stirring as necessary.
  5. Stir in the tomatoes, leafy greens, lemon juice, zest, pepper and herbs.
  6. Replace the lid, and simmer for another 15 minutes. By now your chicken fillets should be cooked through, and it should be fairly easy to break each fillet into 3 or 4 smaller pieces without removing them from the pot, or needing a sharp implement to chop them. I chopped up my chicken pieces using a large metal spoon.
  7. Remove the lid and simmer for a final 10 minutes. This lets the sauce thicken and allows the chicken to absorb more juices.

Serve with vegies or salad. We had steamed potatoes and broccoli, which worked nicely. Also, I’m sure more vegies could be thrown into this dish to cook along with the chicken – green beans and/or chopped celery would go particularly well.

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