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Ingredients Vickys Mustard Chicken, GF DF EF SF NF:

1. Prepare 4 tbsp oil, divided
2. Need 4 skinless, boneless chicken breasts
3. Give 4 tsp of mustard powder
4. Need 1 tsp for rosemary leaves
5. Make ready 1 of leek, sliced
6. Need 4 clove for garlic, finely chopped
7. Get 180 ml white wine
8. You need 75 ml for full fat coconut milk
9. Provide 1 tbsp (heaped) wholegrain mustard
10. Get 1 of salt & pepper to taste

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Vickys Mustard Chicken, GF DF EF SF NF start cooking:

1. Heat half of the oil in a frying pan over a medium heat
2. Drizzle the remaining oil over the chicken and sprinkle 1 tsp of mustard powder and a pinch of the rosemary onto each of them. Rub in
3. Put the chicken in the pan and cook for 8 minutes on the first side
4. Add the sliced leek and garlic to the pan with the white wine
5. Turn the chicken and cook off the other side for another 8 minutes or until the juices in the thickest part run clear when skewered. If the liquid is getting low, you can add some more. The idea is to reduce it to practically nothing by the time the chicken is done so the leek has the wine flavour
6. When the chicken is cooked through, remove it from the pan and set it aside on a warm plate, covered with foil to rest
7. Add the coconut milk and the wholegrain mustard to the pan and stir in. Season to taste
8. Serve the chicken with the sauce poured over and some creamy mashed potato and seasonal vegetables

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