Lemon Mustard Chicken

Slice chicken breasts lengthwise so that you have a consistent thickness for easier cooking

Pan fry in olive oil until they are well cooked and set aside

In the same pan, add more olive oil if needed and fry the onions and then the garlic untill soft

Lower the heat and add half the mustard seeds and cook for less than a minute. Be careful they start the sizzle if you do not lower the heat to the minimum

Add the white wine and leave untill evaporated and then and then chicken stock

Season the mixture with the salt, black pepper, and red pepper flakes and leave to simmer

Add the fresh cream while stirring, fresh rosemary and the rest of the mustard seeds. Leave the mixture to heat but not boil.

Add the chicken and scoop some of the sauce over it and serve with sauteed baby potatoes and mushrooms, rice or pasta