Recipes

Marinate chicken breasts in juice for 1 hour then drain.
Heat a non stick fry pan then add olive oil.  When fragrant sauté chicken on both sides over medium heat until browned, about 5 minutes.
Transfer to a plate and keep warm.
Add stock to pan and reduce by half.
Whisk in the mustard and yoghurt and stir in spring onions.
Return chicken to pan and re-warm gently 1 – 2 minutes.
Serve over rich garnished with coriander.