Prep / Cook / Total - 15 / 60 / 75min
Ingredients
• 2 large chicken breasts (skin on)
• 1 pinch of sea salt
• 1/2 cup dry white wine
• 1 teaspoon turmeric powder
• 1 tablespoon wholegrain mustard
• 1 tablespoon dijon mustard
• 1 1/2 cup chicken stock
• 3/4 cup of light cream
• 2 large spring onions sliced
• salt and fresh pepper (to taste)
• 450g linguine pasta
Instructions
1. Remove the skin from chicken and render it in a large pan on a gentle heat. Sprinkle over a small amount of salt to help draw out the fat, cover and leave it to cook down for about 15 minutes. Check the fat, turn it over and crisp it more on the other side.
These little golden pieces of chicken skin are delicious and make a great garnish for the pasta dish.
2. Turn up the heat and add the chicken fillets, browning well on each side, but not cooking them all the way through at this stage. Set the fillets aside and deglaze the pan with the wine.
3. Stir in the turmeric, mustards, chicken stock and a pinch of salt and pepper. Bring to the boil, reduce heat to simmer and return the chicken.
4. Cover, and leave to simmer for about 10 minutes (time will depend on the size of chicken breasts.) When chicken is nearly cooked through remove from heat and set aside to rest.
5. Increase heat and reduce the sauce. Meanwhile, cook the pasta according to packet directions. When the sauce has reduced slightly, add cream and spring onions (leaving some aside for garnish). Taste and adjust seasonings if needed.
6. Drain pasta when cooked. Add sauce and chicken to the pasta and stir through, then turn off the heat and leave to sit for a couple of minutes to help the sauce thicken before serving.
