Green Ginger Chicken

Nichol’s chicken supreme, roast sweet potato, broccolini, grain mustard, mushroom and ginger wine cream sauce.

Ingredients

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• 4 × 220 g Nichols chicken breast supreme / Kiev cut
• 1 large sweet potato
• 100 g button mushrooms
• 2 bunches broccolini
• 60 ml Ashgrove unsalted butter / olive oil
• 50 g grain mustard
• 120 ml Stones Green Ginger Wine
• 600 ml Ashgrove cream
• Continental parsley, to garnish

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Recipe

9 Easy Steps!

1. Wash and slice sweet potato into 12 x 2mm discs.

2. Fry in a large frypan on medium heat with olive oil or unsalted butter till tender.

3. Trim chicken breasts of excess fat, seal in a fry pan on a medium heat for 2-3 minutes. Remove from pan.

4. Clean and slice mushrooms.

5. Using the chicken fry pan, sauté the mushrooms until tender, add the grain mustard and green ginger wine and simmer for 2-3 minutes. Add cream and continue to simmer.

6. Add the chicken breasts and cook for 5-6 minutes or until the cream has thickened.

7. Trim broccolini, bring a pot of salted water to the boil and cook the broccolini for 1-2 minutes. Drain.

8. Remove chicken breasts from the sauce and slice each breast in half on a slight angle.

9. Plate up the dish by placing 3 discs of sweet potato on each plate, with the sliced chicken breast placed on top. Finally spoon the sauce over and arrange the broccolini in amongst the sliced breast. Garnish with continental parsley.