Chicken in Milk and Herbs
Put a different edge onto your chicken by marinating in milk, herbs and a touch of spice.
For 4 people.
You will need about 500 to 600gms of chicken breast.(Perfect Poultry Free Range Chicken) Cut into 1cm square strips or larger chunks.
For the Marinade:
Combine together
1 cup of full cream milk (Ravenhill Traditional Milk)
2 tablespoons of Dijon Mustard
1 teaspoon of paprika
1 tablespoon of Honey
1 tablespoon of finely chopped parsley
1 tablespoon of finely chopped coriander
1 tablespoon of finely chopped Rosemary
Marinate the chicken in the mixture for at least 30 minutes, preferably an hour. Drain marinade and reserve. Cook chicken quickly in a hot pan with extra virgin olive oil and a touch of butter.
The marinade can be heated separately, thickened with cornflour or arrowroot and served as an accompanying sauce to the chicken on a bed of Basmati Rice.
4th
August 2006
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