Mascarpone & Mustard Chicken Breasts with Toasted Almonds
Not only is the title a mouthful but so is this dish (ba dum tssh). What a terrible pun, I must apologise.
I came across this dish last week while on a film shoot in a house in Constantia, I got into a conversation with the owner of the house about my new Banting diet and she absolutely lit up. I had unwittingly stumbled into the home of two more Banting adherents and she absolutely gushed about a delicious chicken recipe she had found in a magazine and subsequently made. It did sound delicious.
While I was busy filming she was hard at work tracking down the recipe and just as I was leaving she handed me a printout, the contents of which I will share with you below. This dish is actually quite simple to make and just incredibly tasty, I mean the reviews speak for themselves.
"This is the best thing you've ever cooked for me." - My Girlfriend, 2014.
There you have it folks.
6 - 8 Chicken Breasts, Skinless
30ml Chicken Stock Granules
30 - 45ml Mustard Powder
100g Toasted Almond Flakes
3 Tbsp Butter
2 tsp Crushed Garlic
10ml Extra Virgin Olive Oil
250g Mascarpone Cheese
Salt & Pepper to taste.
Toast your almond slivers in a non-stick frying pan on high until golden brown.
Mix the chicken stock and mustard powder together on a plate. Roll the chicken breasts in the mixture, coating each side generously.
Melt the butter with the olive oil in a wide frying pan.
Add the chicken breasts and fry over a high heat until golden brown.
Sprinkle some crushed garlic onto the chicken breasts while they're frying.
Reduce the heat and stir in the mascarpone cheese. Cover and simmer for 5 - 7 minutes, or until the chicken is cooked and tender. Season with salt and pepper.
Arrange the chicken on a serving plate and spoon the sauce over the top before sprinkling the toasted almonds around generously.