• Balsamic Mustard Chicken

    balsamic mustard chicken


    • 4 boneless, skinless chicken breasts cut in half lengthways
    • 1/2 cup balsamic vinegar
    • 1/2 cup extra virgin olive oil
    • 6 cloves of garlic, chopped or minced
    • 5 tablespoons Dijon mustard
    • salt and pepper to taste


    1. Season chicken breasts with salt and pepper to your liking.
    2. Combine balsamic vinegar, olive oil, Dijon mustard and garlic. Marinade chicken for a few hours in the refrigerator to allow the flavours to fuse. For a stronger flavour you can marinade them in a zip lock bag.
    3. Heat a large frypan over a medium / high heat with a small amount of olive oil. Allow the pan to heat before adding chicken.
    4. Place chicken in the pan and brown both sides. When browned, reduce the temperature slightly to a medium heat and pour in the remaining marinade.
    5. Cover with a lid and allow the juices to reduce while occasionally stirring.
    6. Remove and serve on a bed of salad greens when chicken is to your liking.