This is an easy way to jazz up what could be a bland piece of chicken, whether it is a boned breast, leg or thigh.
: 5 minutes
: 10-15 minutes
: 2 servings
2 boned chicken pieces (breast, thigh or leg)
250g crème fraîche or soured cream
A tablespoon or dessertspoon of grainy French mustard
A handful of chopped flat leaf parsley
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