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.

INGREDIENTS :

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.

 

 

METHOD :

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.



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