Chicken breast – 800 gr.
Rosa Damascena jam – 150 gr.
French mustard – 3 teaspoons
1/2 lemon – just the juice
(crushed clove – 1 pinch)
salt
asparagus (or broccoli)
carrots
rice
Directions:
The marinade: Mix the jam with the mustard, the lemon juice and stir. Cut the chicken breast in portion sizes. Put some salt on it (and the crushed clove if you like this flavor) and leave it in the marinade for at least 30 min.
The garnish: Boil the asparagus with some salt until it gets soft a bit then fry it with some olive oil for 2-3 min. Prepare separately the carrots on the pan too. Use the water from the asparagus for the rice and add some salt and olive oil.
Fry the chicken together with the marinade in a pan until it gets caramelized and you see that golden colour. You are ready to serve it.
P.S. If you substitute the asparagus with broccoli, you don’t need to boil it if it is frozen. Just fry it in a pan for 5 min.
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