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

4^th August 2006