Ready in 30 minutes
Yield: 4 portions

Preheat oven to 350 degrees F.

Grease baking tray with olive oil, place:

4 whole chicken breast fillets, skinless

Season each fillet with:

fine salt
white ground pepper
Dijon mustard
olive oil

Cover baking tray and bake chicken for 20 minutes.
Meanwhile, in a saucepan, mix together:

1-1/2 cups chicken stock
3 tablespoons honey
2 tablesphoons Dijon Mustard
juice of 1 lemon

Bring to a quick boil and then to a simmer. Reduce
sauce for 15 minutes or until the desired consistency
is achieved, constantly stirring with a whisk. While
sauce is reducing, coarsely chop:

1/4 cup Italian parsely

Set aside the chopped parsely. Toast:

1/4 cup sliced almonds

Set aside the almonds. To the simmering sauce, add:

1/4 cup raisins

Adjust seasonings if necessary with:

fine salt
ground white pepper

Simmer for another minute. When the chicken breasts
are done, remove from the oven. Rest for about 5
minutes. In the meantime, on four serving plates,
equally arrange:

14 ounces fresh arugula

Slice each chicken breast into strips, 1 cm wide
and place over arugula. Pour Honey-Mustard Sauce
over chicken and arugula. Equally sprinkle between
the 4 plates the chopped parsley and toasted almonds.

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This article was published on Friday 25 September 2009 à 10:08 am and is filed under Chicken. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.