My dear friends, happy hump day!
I hope you week has been progressing well. I must admit, this week has been hectic with work and deadlines, you know the usual stuff and cooking has been a therapeutic outlet for me. I am trying out new Indian recipes which I can’t wait to share on the blog soon. In the meantime, here is a nice and simple grilled chicken with an amazing sauce to cure your mid-week meal crisis, if you have any. 😉
My beloved and I had this grilled chicken with the creamy mustard and thyme sauce for two nights in a row. The first night we had them with grilled zucchini with mixed salad and the second night, we had them with sweet corns and mixed salad. Sometimes all it takes is a slight variation in order not to look like I am in a cooking rut ha! Since I already have the creamy sauce made in advance on the second day, all I have to do when I came back from work is to season the chicken fillets with salt and pepper, a light spray of olive oil and place on the preheated griddle pan. In the meantime, I can get myself change to more comfortable attire, snuggled with my birds (yes, I’m a crazy bird lady ha!) and back to the kitchen getting the side dishes ready.
Meal preparation is a breeze when we have some easy recipes up our sleeves hey?
- Olive oil spray
- 2 zucchinis, sliced
- 2 chicken breasts, sliced into halve & flatten (about 500g)
- 4 servings of mix salad leaves
- Olive oil
- 300ml cream
- 1 clove of garlic, grated or finely chopped
- 2 tsps thyme
- 1 tbsp whole grain mustard
- Salt and pepper to taste
- Lightly spray olive oil on the zucchini slices. Grill on both sides on a hot griddle pan until slightly soften. Set aside on a plate.
- Season the chicken with salt and pepper. Spray olive oil on the chicken and place them on a hot griddle pan. Grill on both sides until cooked through.
- To make the sauce, add a little oil into a pot. When the oil is hot, add garlic and thyme and sauté until aromatic. Add cream, followed by wholegrain mustard and stir until well combine. When the sauce is bubbling, season with salt and pepper to taste. Set aside.
- To serve, arrange salad leaves and grilled zucchini on a plate, place a piece of chicken and drizzle with the delicious creamy sauce.
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What a great recipe! I find that when I use the griddle pan for salmon, chicken, pork, etc. it leaves burnt residue/brownings in the pan. Does this happen to you? If not, any advice on what I’m doing incorrectly?
Yes, it happens to me too! But I do try to minimise the burnt residue/browning by:
1. when marinade meat/fish, I will try to ground spices, dried herbs, salt and pepper as marinade,instead of liquid marinate like soy sauce, honey and maple syrup.
2. If I decided to use liquid marinate, then I will try to cook the meat in one batch, hence it is important for me to get a large griddle pan instead of a smaller one which means you have to cook over a couple batches. You may notice as after the first and second batch of grilling, the residue and burnt bits actually get worse (obviously) unless you get a non-stick version which you can get away with wiping off the burnt bits with a kitchen towel after each batch.
The above are some the mental notes I adhere to when I use my griddle pan for grilling. I hope this helps!
Macky Blaise says
Simplicity is real beauty!!! For the food simple but great taste… I like your statement nice and simple grilled chicken with an amazing sauce to cure your mid-week meal crisis…
Hi Macky, thank you for the wonderful comment! Often returned home from work feeling super hungry, I want to spend the least amount of time to fuss around in the kitchen to fill the tummy. 🙂
Hi Emily, this looks gorgeous! I Will for sure try it. I was wondering what kind of Cream do You use? Thank you so much!
Thank your for your lovely comment. I use Farmer’s Union Pure Cream (http://www2.woolworthsonline.com.au/#url=/Shop/ProductDetails%3FStockcode%3D77777%26name%3Dfarmers-union-pure-cream%26search%3Dcream). I hope you will like the recipe. 🙂