09/19/15 recipe -Taste USA

Saturday, September 19, 2015

chicken and ham cobbler

How to make chicken and ham cobbler recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
2 tablespoons butter
2 leeks, sliced
300 g (10 oz) skinless chicken thigh fillets, diced
150 g (5 oz) piece of ham, cut into small chunks
150 ml (¼ pint) hot chicken stock
100 ml (3½ fl oz) crème fraîche
150 g (5 oz) plain flour
1 tablespoon baking powder
2 tablespoons olive oil
150 ml (¼ pint) milk
2 tablespoons mixed herbs, such as parsley, thyme, chives, finely chopped
25 g (1 oz) Cheddar cheese, grated
salt and pepper

Method:
Melt the butter in a shallow, flameproof casserole dish, add the leeks and cook for 3 minutes until softened. Add the chicken and cook for 2 minutes until lightly browned all over. Stir in the ham, stock and crème fraîche, then season to taste.

Mix the flour and baking powder in a bowl, then pour in the oil and milk. Mix gently, season well and stir in the herbs and cheese.

Arrange spoonfuls of the dough on top of the chicken mixture, leaving a little space between each spoonful. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until the topping is lightly browned and the chicken is cooked through.

For creamy chicken & ham pasta:
Cook 400 g (13 oz) quick-cook spaghetti in a large saucepan of lightly salted boiling water according to the packet instructions, adding 1 finely sliced leek for the last 5 minutes of cooking. Drain and return the pasta and leek to the pan. Stir in 2 shredded readycooked chicken breasts and 4 slices of ham, torn into strips. Season well, add 4 tablespoons crème fraîche, then scatter with chopped parsley to serve. Total cooking time 10 minutes.

chicken and ham cobbler

cajun chicken quinoa with apricots

How to make cajun chicken quinoa with apricots recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
600 ml (1 pint) chicken stock
100 g (3½ oz) quinoa
100 g (3½ oz) ready-to-eat dried apricots, roughly chopped
3 skinless chicken breast fillets, thinly sliced
2 teaspoons Cajun spice mix
2 tablespoons olive oil
2 red onions, cut into slim wedges
2 bunches of spring onions, roughly chopped
6 tablespoons chopped fresh coriander
Greek yogurt, to serve

Method:
Place the stock in a saucepan and bring to the boil, add the quinoa, then simmer for 10 minutes. Stir in the apricots and cook for a further 5 minutes. Meanwhile, toss the chicken with the Cajun spice in a bowl to coat.

Heat the oil in a large, heavybased frying pan, add the chicken and onion wedges and cook over a medium-high heat for 10 minutes, stirring frequently, until the chicken is well browned and cooked through. Add the spring onions and cook for a further 1 minute.

Drain the quinoa and apricots, then add to the chicken mixture and toss well to mix. Toss in the chopped coriander and serve with spoonfuls of Greek yogurt, with crusty bread, if liked.

For chicken with fresh apricot lentils:
Heat 1 tablespoon olive oil in a large frying pan and cook 1 finely chopped red onion over a medium heat for 5 minutes, stirring frequently. Pour in 4 tablespoons red wine vinegar and cook for 30 seconds. Add 250 g (8 oz) ready-cooked Puy lentils, 4 fresh stoned apricots cut into chunks and 4 tablespoons each of chopped fresh coriander and mint. Add 600 g (1¼ lb) shredded ready-cooked chicken breast and heat through for 1 minute. To serve, stir in 50 g (2 oz) rocket leaves. Total cooking time 10 minutes.

cajun chicken quinoa with apricots

Thai meatballs with noodles

How to make Thai meatballs with noodles recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
500 g (1 lb) minced chicken
3 spring onions, finely diced
2 garlic cloves, finely diced
1 red chilli, deseeded and finely diced
5 cm (2 inch) piece of fresh root ginger, peeled and finely diced
600 ml (1 pint) chicken stock
350 g (11½ oz) rice noodles
300 g (10 oz) ready-made tomato sauce, heated
fresh coriander leaves, to garnish

Method:
Mix together the minced chicken, spring onions, garlic, chilli and ginger. Using wet hands, divide the chicken mixture into 16 portions and roll into balls.

Pour the stock into a large pan and bring to the boil. Add the meatballs and simmer for 10 minutes.

Meanwhile, cook the rice noodles according to the packet instructions, then drain and serve with the meatballs and tomato sauce, garnished with the coriander leaves.

For Thai chicken curry with noodles:
heat 1 tablespoon vegetable oil in a wok over a high heat, add 2 diced shallots and 1 diced lemon grass stick and cook for 1–2 minutes. Stir in 3–4 teaspoons red Thai curry paste and cook for 1 minute, stirring. Add 600 g (1 lb 5 oz) skinless chicken breast fillets, cut into bite-sized pieces, and stir-fry for 5–6 minutes. Add ½ tablespoon fish sauce, 1 teaspoon brown sugar and a couple of lime leaves with a 400 ml (14 fl oz) can of coconut milk. Bring to a simmer and cook for 15 minutes until the chicken is cooked through. Cook 150 g (5 oz) rice noodles according to the packet instructions. Stir a small handful of roughly torn coriander leaves into the curry and serve with the rice noodles. Total cooking time 30 minutes.

Thai meatballs with noodles

chicken and goats cheese tarts

How to make chicken and goats cheese tarts recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
375 g (12 oz) ready-rolled puff pastry, cut into 4 equal rectangles
2 tablespoons olive oil
250 g (8 oz) skinless chicken breast fillets, diced
200 g (7 oz) spinach leaves
½ teaspoon ground nutmeg
1 teaspoon mustard seeds
8 tablespoons ready-made red or white onion chutney
8 thick slices of rinded goats’ cheese
salt and pepper

Method:
Put the 4 pastry sheets on a large baking sheet and prick all over with a fork. Heat the oil in a large, heavy-based frying pan and cook the chicken over a high heat for 3 minutes.

Add the spinach leaves, toss and cook for 1 minute until wilted. Remove from the heat, add the nutmeg and mustard seeds and season with a little salt and pepper, tossing well to coat.

Drain the mixture if necessary, then spoon evenly on to the 4 sheets of pastry to within 2.5 cm (1 inch) of the edges. Spoon 2 tablespoons of onion chutney over the top of each and put the goats’ cheese on top. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until puffed and golden. Serve with a salad.

For chicken, spinach & goats’ cheese tarts:
heat 1 tablespoon olive oil and 15 g (½ oz) butter in a large, heavy-based frying pan and cook 250 g (8 oz) diced skinless chicken breast fillets for 5 minutes. Add 100 g (3½ oz) spinach leaves and toss and stir for 2 minutes. Add ½ teaspoon ground nutmeg and season well. Chop 50 g (2 oz) rinded goats’ cheese into small cubes and stir into the chicken and spinach. Spoon the mixture into 4 ready-made pastry cases and serve with salad. Total cooking time 10 minutes.

chicken and goats cheese tarts

sesame chicken and noodles

How to make sesame chicken and noodles recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
350 g (11½ oz) skinless chicken breast or thigh fillets, cut into thin strips
2 teaspoons cornflour
1 tablespoon dark soy sauce
1½ tablespoons sesame oil
2 teaspoons sesame seeds, plus extra to serve
2 teaspoons clear honey
2 tablespoons vegetable oil
1 onion, thinly sliced
1 red pepper, cored, deseeded and thinly sliced
250 g (8 oz) courgettes, thinly sliced
1 tablespoon peeled and finely chopped fresh root ginger (optional)
400 g (13 oz) dried medium egg noodles
125 ml (4 fl oz) water

Method:
Mix the chicken with the cornflour, soy sauce, 1 tablespoon of the sesame oil, the sesame seeds and honey. Leave to marinate. Heat the vegetable oil in a large frying pan or wok, add the onion and red pepper and cook for 3–4 minutes, until slightly softened. Add the courgettes and ginger, if using, and cook for a further 4–5 minutes, stirring frequently, until slightly softened.

Meanwhile, bring a large saucepan of water to the boil, add the egg noodles and immediately remove from the heat. Cover and set aside for 4–5 minutes, until tender. Alternatively, cook according to the packet instructions. Drain and refresh under cold running water, then toss in the remaining sesame oil.

Add the chicken and its marinade to the vegetables and cook gently for 1–2 minutes to seal. Stir in the measurement water and simmer for 2–3 minutes, until the chicken is cooked through and the sauce thickened.

Stir the noodles into the pan and cook for 1–2 minutes until hot, then heap into bowls and serve sprinkled with extra sesame seeds. For sesame chicken noodle salad, cook and cool 400 g (13 oz) dried medium egg noodles, as for

Sesame chicken & noodles:
Toss with 1 sliced red pepper, 2 sliced spring onions, 150 g (5 oz) bean sprouts and 250 g (8 oz) ready-cooked chicken strips. Mix 2 tablespoons vegetable and 1½ tablespoons sesame oils, 2 teaspoons honey, 1 tablespoon dark soy sauce and 1 teaspoon finely grated fresh root ginger, then toss into the noodles. Sprinkle with sesame seeds. Total cooking time 10 minutes.

sesame chicken and noodles

cacciatore style chicken pasta

How to make cacciatore style chicken pasta recipe

Serves 4, Total cooking time 25 minutes

Ingredients:
3 tablespoons olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
400 g (13 oz) skinless chicken breast fillets, thinly sliced
90 g (3¼ oz) salami, thinly sliced and halved
125 ml (4 fl oz) red wine
2 rosemary sprigs, leaves chopped
2 x 400 g (13 oz) cans cherry tomatoes
75 g (3 oz) green olives, pitted (optional)
400 g (13 oz) pasta, such as fusilli
salt and pepper

Method:
Heat the oil in a large frying pan and cook the onion and garlic over a medium-high heat for 4–5 minutes until slightly softened. Add the chicken and salami and cook for a further 3–4 minutes until lightly golden.

Pour the wine into the pan and simmer until completely evaporated. Add the rosemary, tomatoes and olives, if using, and simmer for 8–10 minutes until thickened slightly. Season to taste.

Meanwhile, cook the pasta in a large pan of lightly salted boiling water for about 11 minutes, or according to the packet instructions, until ‘al dente’. Drain and heap into 4 serving bowls. Top with the sauce and serve.

For cacciatore chicken & salami ciabatta, heat 2 tablespoons olive oil in a frying pan and fry 400 g (13 oz) chicken mini-fillets over a medium-high heat for 8 minutes, turning occasionally, or until cooked through and golden. Transfer to a plate and set aside. Meanwhile, cut 1 large ciabatta loaf into 8 sandwich slices. Divide 90 g (3¼ oz) sliced salami between 4 pieces of the bread.

Slice 150 g (5 oz) cherry tomatoes, 50 g (2 oz) pitted green olives and ½ small red onion. Put a little of each on top of the salami, then add some of the chicken fillets and a small handful of rocket. Cover with the remaining bread and serve. Total cooking time 10 minutes.

cacciatore style chicken pasta

chicken fettuccine alfredo

How to make chicken fettuccine alfredo recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
2 boneless, skinless chicken breasts
400 g (13 oz) fettuccine
25 g (1 oz) butter
125 ml (4 fl oz) single cream
50 g (2 oz) Parmesan cheese, grated
salt and pepper
finely sliced chives, to garnish

Method:
Place the chicken breasts in a small pan, pour over enough water to cover and simmer for 12–15 minutes or until just cooked through. Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until ‘al dente’.

Melt the butter in a separate saucepan, stir in the cream and simmer for 1–2 minutes, then season well. Using a fork, break the chicken into bite-sized pieces.

Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through the chicken, creamy sauce and Parmesan, adding a little cooking water to loosen if needed. Season well.

Spoon into 4 serving bowls and serve sprinkled with the chives. For quick chicken spaghetti alfredo, cook 400 g (13 oz) quick-cook spaghetti and the cream sauce as for

Chicken fettuccine alfredo
Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through 2 ready-cooked roast chicken breasts, skin discarded and torn into shreds, the sauce and Parmesan as for

Chicken fettuccine alfredo
Serve immediately. Total cooking time 10 minutes.

chicken fettuccine alfredo

chicken and olive couscous

How to make chicken and olive couscous recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
4 tablespoons olive oil
½ lemon (rind and flesh), finely chopped
1 tablespoon clear honey
½ teaspoon ground cumin
1 garlic clove, crushed
300 g (10 oz) couscous
300 ml (½ pint) hot chicken stock
400 g (13 oz) can chickpeas, rinsed and drained
50 g (2 oz) green olives, pitted
2 ready-cooked chicken breasts, sliced
handful each of fresh coriander and mint, chopped
salt and pepper

Method:
Heat the oil and lemon in a saucepan and cook over a gentle heat for about 2 minutes until the lemon is soft.

Stir in the honey, cumin and garlic and heat through. Stir in the couscous, stock, chickpeas, olives and chicken.

Remove from the heat, cover and leave to stand for 5 minutes until the couscous is tender. Fluff up with a fork and stir in the coriander and mint. Season to taste and serve immediately.

For cumin-dusted chicken breasts with spicy olive couscous, heat 2 tablespoons olive oil in a frying pan. Dust 4 small boneless, skinless chicken breasts with 1 teaspoon ground cumin, season and cook for 5 minutes on each side until just cooked through.

Stir in 1 crushed garlic clove and 2 teaspoons harissa or chilli paste. Add 250 g (8 oz) couscous, 300 ml (½ pint) hot chicken stock and 50 g (2 oz) green olives.

Cover and leave to stand for 5 minutes until the couscous is tender. Fluff up with a fork and stir in a handful each of chopped mint and fresh coriander and the grated rind and juice of ½ lemon. Total cooking time 20 minutes.

chicken and olive couscous

quick coq au vin

How to make quick coq au vin recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
8 chicken drumsticks
8 streaky bacon rashers, roughly chopped
8 whole shallots
250 g (8 oz) chestnut mushrooms, halved
1 tablespoon plain flour
2 tablespoons thyme leaves
300 ml (½ pint) red wine
450 ml (¾ pint) rich chicken stock
thyme sprigs, to garnish
mashed potatoes, to serve

Method:
Heat the oil in a large, heavy-based frying pan, add the drumsticks and bacon and cook over a high heat for 5 minutes. Add the shallots and mushrooms and cook for a further 5 minutes, turning the chicken and shallots, until golden all over. Add the flour and toss to coat, then add the thyme.

Pour in the wine and stock and bring to the boil, stirring continually to distribute the flour evenly within the sauce. Reduce the heat and simmer, uncovered, for 15 minutes until the chicken is cooked through.

Garnish the coq au vin with thyme sprigs and serve ladled on to hot mashed potatoes in 4 warmed serving bowls.

For chicken, mushroom & red wine soup with croutons, heat 1 tablespoon olive oil in a pan and cook 175 g (6 oz) diced skinless chicken breast fillets with 1 chopped onion and 125 g (4 oz) roughly chopped mushrooms over a high heat for 5 minutes until the chicken is cooked through.

Meanwhile, make 40 g (1¾ oz) red wine sauce according to the packet instructions and add to the chicken with 300 ml (½ pint) chicken stock. Bring to the boil, ladle into warmed serving bowls and serve scattered with ready-made croutons. Total cooking time 10 minutes.

quick coq au vin

chicken and brie puff pie

How to make chicken and brie puff pie recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
320 g (10¾ oz) ready-rolled sheet of puff pastry
1 small egg, beaten
1 tablespoon olive oil
2 leeks, chopped
150 g (5 oz) baby button mushrooms, halved
350 g (11½ oz) ready-cooked chicken, diced
100 g (3½ oz) Brie cheese, sliced
4 slices of prosciutto, cut into strips
1 teaspoon chopped thyme leaves (optional)
4 tablespoons half-fat crème fraîche
salt and pepper

Method:
Line a baking sheet with baking paper. Unroll the pastry, place a pie dish on it upside down and cut around it. Place the pastry on the prepared sheet, brush with beaten egg and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until puffed up and pale golden.

Meanwhile, heat the oil in a large frying pan, add the leeks and cook for 3–4 minutes until softened. Add the mushrooms and cook for a further 3–4 minutes until soft and golden. Add the remaining ingredients, season to taste and cook until the chicken is hot.

Put the filling into the pie dish, top with the pastry lid and return to the oven for 3–4 minutes or until the pastry is golden and crisp.

For chicken, Brie & thyme melts, split 1 baguette in half lengthways and then widthways to make 4 equal pieces. Spread each cut side with 2 tablespoons onion chutney. Take 200 g (7 oz) chunky sliced ready-cooked chicken, 150 g (5 oz) sliced Brie, 150 g (5 oz) halved cherry tomatoes and 1 teaspoon thyme leaves and place equal amounts of each on the bread.

Drizzle each slice with ½ teaspoon olive oil, place on a rack and slide under a preheated medium-hot grill for 5–6 minutes until melted and golden. Serve with rocket leaves. Total cooking time 10 minutes.

chicken and brie puff pie

feta stuffed chicken with chilli

How to make feta stuffed chicken with chilli recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
200 g (7 oz) feta cheese, crumbled
1 red chilli, deseeded and chopped
2 teaspoons rinsed capers
1 teaspoon grated lemon rind
70 g (2¾ oz) pitted olives, sliced
2 tablespoons chopped fresh coriander or parsley
2 tablespoons olive oil
4 boneless chicken breasts, skin on
4 lemon wedges
2 Romano peppers, halved lengthways and deseeded
250 g (8 oz) wholewheat couscous
salt and pepper

Method:
Place the feta in a small bowl and add the chilli, capers, lemon rind, olives, coriander or parsley and half the olive oil. Season generously with salt and pepper. Cut a pocket in the side of each chicken breast and fill with half the feta mixture. Place skin side up in an ovenproof dish with the lemon wedges and Romano peppers.

Drizzle over the remaining olive oil and place in a preheated oven, 220°C (425°F), Gas Mark 7, for about 20 minutes until the chicken is cooked and golden. Meanwhile, cook the couscous according to the packet instructions, fluff up with a fork and fold in the remaining feta mixture. Spoon on to plates and serve with the stuffed chicken, roasted peppers and lemon wedges.

For chilli chicken & feta rolls, place 300 g (10 oz) sliced ready-cooked chicken breasts in a large bowl with the feta, chilli, capers, olives and coriander from the main recipe.

Add 1 tablespoon olive oil, 2 teaspoons lemon juice, 70 g (2¾ oz) rocket leaves and a pinch of salt and pepper. Toss to combine, then heap on to 4 large, soft flour tortillas.

Roll up the tortillas and toast them on a hot ridged griddle pan for 4–5 minutes, turning occasionally, until warm and charred. Cut in half diagonally and serve with a tabbouleh salad or steamed wholewheat couscous for a more substantial meal. Total cooking time 10 minutes.

feta stuffed chicken with chilli

chicken parmigiana with fusilli

How to make chicken parmigiana with fusilli recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
100 g (3½ oz) fresh white breadcrumbs
25 g (1 oz) Parmesan cheese, grated
4 tablespoons olive oil, plus extra for greasing
4 small boneless, skinless chicken breasts
75 g (3 oz) mozzarella cheese, cut into 4 slices
300 g (10 oz) fusilli lunghi
250 ml (8 fl oz) shop-bought tomato pasta sauce
salt and pepper
green salad, to serve

Method:
Mix together the breadcrumbs and Parmesan on a large plate and season. Rub about 2 teaspoons of the oil over each chicken breast, press down with your palm to flatten a little, then dip in the breadcrumb mixture until coated all over. Place on a lightly greased grill pan.

Drizzle with a little more oil, then cook under a preheated hot grill for 10 minutes, turning once, until golden and cooked through. Top each chicken breast with a slice of mozzarella and cook for a further 2 minutes or until the cheese has melted.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until ‘al dente’. Heat the tomato pasta sauce in a small saucepan. Drain the pasta and toss through the sauce. Cut each chicken breast in half. Spoon into serving bowls and top with the grilled chicken. Serve with green salad.

For easy chicken, mozzarella & tomato spaghetti, heat 1 tablespoon olive oil in a wok or large frying pan, add 300 g (10 oz) stir-fry chicken strips and stir-fry for 7 minutes or until just cooked through. Pour over 250 ml (8 fl oz) shop-bought tomato pasta sauce and simmer for 1–2 minutes.

Meanwhile, cook 400 g (13 oz) spaghetti according to the packet instructions until ‘al dente’. Drain and return to the pan. Cut 75 g (3 oz) mozzarella cheese into small chunks and stir through the pasta with the chicken sauce. Serve immediately. Total cooking time 10 minutes.

chicken parmigiana with fusilli

baked chicken with gremolata

How to make baked chicken with gremolata recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
500 g (1 lb) new potatoes, thinly sliced
3 tablespoons olive oil
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
150 g (5 oz) asparagus, trimmed
salt and pepper
Gremolata
1 garlic clove, finely chopped
finely grated rind of 1 lemon
large handful of chopped parsley

Method:
Toss the potatoes with 2 tablespoons of the oil and place in a large, shallow roasting tin. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes, then arrange the chicken breasts on top and drizzle over a little more oil. Season well and return to the oven for a further 10 minutes.

Arrange the asparagus spears in the tin, pour over any remaining oil and return to the oven for a further 5 minutes until the chicken and potatoes are golden and cooked through.

Meanwhile, make the gremolata. Mix together the garlic, lemon rind and parsley. Scatter over the chicken and vegetables before serving.

For chicken, asparagus & gremolata frittata, heat 2 tablespoons olive oil in a large, nonstick frying pan. Add 100 g (3½ oz) asparagus tips and 1 crushed garlic clove and cook for 5 minutes until tender.

Mix 1 ready-cooked chicken breast, cut into bite-sized pieces, with 6 beaten eggs, the finely grated rind of 1 lemon and a handful of chopped parsley. Season to taste and pour into the pan, mix gently together, then cook over a low heat for 15 minutes or until the egg is cooked through. Total cooking time 30 minutes.

baked chicken with gremolata

chicken with mustard sauce

How to make chicken with mustard sauce recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
1 tablespoon olive oil
15 g (½ oz) butter
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
200 ml (7 fl oz) crème fraîche
1 tablespoon wholegrain mustard
1 teaspoon English mustard
1 teaspoon Dijon mustard
3 tablespoons chopped parsley
pepper
To serve
green beans
new potatoes

Method:
Heat the oil and butter in a large, heavy-based frying pan and cook the chicken over a high heat for 20 minutes, turning once, or until golden and cooked through. Use a fish slice to remove the chicken from the pan and keep it warm.

Add the crème fraîche to the pan with the mustards and stir for 2–3 minutes until warm but not boiled. Stir in the chopped parsley and season generously with pepper. Serve the chicken on warmed serving plates and spoon the sauce over. Serve with green beans and buttered new potatoes.

For creamy chicken pan-fry with hot mustard sauce, heat 25 g (1 oz) butter in a pan and cook 375 g (12 oz) diced skinless chicken breast fillets over a high heat for 7–8 minutes or until golden and cooked through.

Add 1 tablespoon Dijon mustard, 2 teaspoons English mustard and 1 teaspoon wholegrain mustard. Stir well, then add 150 ml (¼ pint) double cream. Stir and heat for 2 minutes until piping hot. Spoon on to warmed serving plates and garnish with parsley sprigs. Total cooking time 10 minutes.

chicken with mustard sauce