MUSTARD AND VINEGAR CHICKEN
Make and share this Mustard and Vinegar Chicken recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the basil leaves in a food processor with the anchovy fillets, vinegar and mustard and whizz together for about 10sec to make a rough purée. With the motor running, slowly pour in the olive oil.
- Reserve about 6tbsp of the sauce and pour the remainder into a small serving bowl. Place the chicken skin-side down in a broiler pan and brush lightly with half of the reserved sauce. Season with salt and pepper.
- Heat the broiler to its highest setting and cook the chicken about 2in away from the heat for 7min. Turn chicken skin-side up and brush again with the remaining sauce.
- Baste with the cooking juices - which will look a little curdled but don't worry! Cook for a further 7min or until the chicken is golden and cooked through.
- To crisp the skin, move the chicken closer to the heat. Serve with the pan juices and sauce, garnished with a few basil leaves.
Nutrition Facts : Calories 627.2, Fat 54.7, SaturatedFat 9.6, Cholesterol 97.9, Sodium 368.8, Carbohydrate 1, Fiber 0.7, Sugar 0.2, Protein 32.5
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