GORDON RAMSAY RECIPES

Method

Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
Drain the pasta and add to the cream mixture.
With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.

By Keith Kendrick

Grilled Honey Mustard Chicken Breasts

by Pam on August 27, 2013

I wanted a quick and simple chicken marinade with ingredients I had on hand for dinner. I found the perfect recipe at Simply Scratch^[1]. It took minutes to make the marinade/sauce and it tasted fantastic. I marinated the chicken for 3 hours before cooking it up in my grill pan. I served the chicken with the remaining sauce and we all liked it, including my daughter’s friend, who is very picky. My son didn’t like the sauce but thought the chicken was great without it… I didn’t tell him it had marinated in the sauce ☺.

Combine the mustard, honey, lemon juice, paprika, cayenne pepper, and crushed red pepper flakes together in a small bowl. Remove 3 tablespoons of the sauce and reserve it for later.

Place the chicken breasts into a shallow pan. Pour the marinade onto the chicken breasts then toss to coat evenly. Cover with saran wrap and place into the refrigerator to marinate for 2-3 hours.

Heat a grill pan coated with cooking spray over medium heat. Place the chicken into the hot grill pan and cook for 6-7 minutes; flip and continue to cook for 6-7 minutes, or until cooked through. Let the chicken rest on a cutting board for a few minutes before serving. Drizzle the sauce over the chicken or serve on the side. Enjoy.

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Save^[3]

Grilled Honey Mustard Chicken Breasts

Prep Time: 10 min.

Cook Time: 12-14 min.

Ingredients:

1/4 cup of any whole grain mustard
1/4 cup of honey
Juice of 1/2 a small lemon
1 clove of garlic, minced
1/4 tsp paprika
2 dashes of cayenne pepper
2 dashes of red pepper flakes
3 boneless skinless chicken breasts
Sea salt, to taste

Directions:

Combine the mustard, honey, lemon juice, paprika, cayenne pepper, and crushed red pepper flakes together in a small bowl. Remove 3 tablespoons of the sauce and reserve it for later.

Place the chicken breasts into a shallow pan. Pour the marinade onto the chicken breasts then toss to coat evenly. Cover with saran wrap and place into the refrigerator to marinate for 2-3 hours.

Heat a grill pan coated with cooking spray over medium heat. Place the chicken into the hot grill pan and cook for 6-7 minutes; flip and continue to cook for 6-7 minutes, or until cooked through. Let the chicken rest on a cutting board for a few minutes before serving. Drizzle the sauce over the chicken or serve on the side. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Scratch

References

^{^} Simply Scratch (www.simplyscratch.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Tag: honey mustard marinade gorden ramsey chicken

Velveted chicken breast with sage and pasta

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Grilled Honey Mustard Chicken Breasts

Grilled Honey Mustard Chicken Breasts

Grilled Honey Mustard Chicken Breasts

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