Does anyone have any good recipes using English Mustard?
This is absolutely delicious – try it! Chicken breasts stuffed with sage and mustard butter Serves 4 For the sage butter 100g/3½oz butter, softened 12 fresh sage leaves 4 tsp English or wholegrain mustard salt and freshly ground black pepper For the stuffed chicken 4 chicken breasts 8 slices of prosciutto 1 tsp olive oil For the sauce 125ml/4½fl oz white wine 1 garlic clove 1 fresh sage leaf salt and freshly ground black pepper Method 1. Preheat the oven to 170C/340F/Gas 3. 2. Make the sage butter. Chop the sage leaves finely. 3. Place the butter in a bowl, add the chopped sage leaves, mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well. 4. For the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket. 5. Spoon a quarter of the butter mixture into each pocket and fold to enclose. If you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another di
