Chicken With a Mustard Crust

Give midweek chicken a new twist with this easy recipe. 17th Feb 09 AMENDED thank you to reviewer!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon Dijon mustard
• 2  tablespoons  breadcrumbs
• 1  shallot, finely chopped
• 1  tablespoon butter, softened
• 1  lemon, zested and halved
• 1  ounce parsley, chopped
•  salt and pepper, to taste
• 8  boneless skinless chicken thighs
• 1  tablespoon olive oil
• 1  cup white wine
• 1⁄4 cup chicken broth
• 8  ounces fettuccine

Directions

1. Mix the mustard with the breadcrumbs, shallot, butter, lemon zest and parsley. Season and spread onto one side of the chicken thighs.
2. Heat a tablespoon of olive oil in an ovenproof frying pan and put the thighs in crust-side up.
3. Fry for 5 minutes then add the wine, broth and some seasoning and cover, then cook over a low heat for another 5 minutes or until chicken is cooked through.
4. Meanwhile cook the fettucini following the pack instructions.
5. Take the lid off the pan and put it under a hot broiler for 5 minutes or until the crust is browned and bubbling and the chicken is cooked through.
6. At this point, remove the chicken and keep warm whilst reducing the sauce to the desired consistency (stir in some cream or creme fraiche if you want once removed from the heat).
7. Serve the chicken with the fettucini, a squeeze of lemon and the sauce.