RECIPE BY PAT CALLINAN, IMAGES BY TOMMY SALMON
ADVICE: RECIPE
This dish is a hearty campfire delight, although it was admittedly cooked on the gas burners of the EzyTrail Ceduna.
It’s a relatively simple cook, aided by a nice splash of Greenskin Wine (which is undoubtedly too fancy for cooking, but we had it in the pantry!). For the uninitiated, Greenskin Wine is quality Aussie wine that comes in 750ml sachets that don’t leak or split. And the upside is they can be stacked more efficiently than regular bottles, and weigh a lot less (so travel better).
THE PROCESS
Season the chicken breasts with salt and pepper and sear until brown and almost cooked through. Remove the chicken from the pan, and then brown the onion and garlic, and add the chicken stock, white wine and mustard powder. Cook for around 10 minutes or until reduced.
Add the chicken back to the pan, until cooked through. Reduce heat, and stir in the cream and lemon juice being careful to simmer, and not boil the sauce.
Serve over a bed of brown rice, and garnish with fresh lemons and basil or coriander. Enjoy!
INGREDIENTS
1kg chicken breasts
1 x brown onion
4 x cloves of garlic
1 cup chicken stock
1 teaspoon of mustard powder
1 x cup of white wine
Juice of two lemons
¼ cup cooking cream
Salt & Pepper to season
