Chicken and Mascarpone

Monday, August 18th, 2008 @ 08:36 | Cook

This is very rich, and probably quite unhealthy, but it does taste good!

You will need the following:

Frying pan
Saucepan
Knife
Chopping board
Measuring jug
1 mixing bowl (smaller = better) (any old bowl will do, really)
Teaspoons and tablespoons
2 medium onions
2 cloves garlic
2 teaspoons each of dried thyme and parsley (or a small bunch of each fresh, which you will need to chop finely)
1 tablespoon of olive oil
2 chicken breasts (about 300-400g of chicken)
2 tablespoons of tomato puree
5-10 peppercorns, or a good teaspoon of ground pepper
1 teaspoon of chicken stock granules (Knorr preferred)
1 tablespoon of wholegrain mustard or Dijon mustard
3 tablespoons white wine vinegar (more will be more acidic, obviously, so we leave it to you).
100-200g mascarpone (depending on how rich you want it to be!)
Rice or salad to serve with chicken.

What you need to do:

Chop the onion and garlic quite fine (crush the garlic if you want)
In the mixing bowl, use a spoon to crush the wholegrain mustard, or if you are using Dijon mustard, just put it into the bowl.
Crush the peppercorns or add the pepper to the bowl.
Add 1 teaspoon of each of thyme and parsley to the bowl.
Add the onion and garlic to the bowl.
Mix with the olive oil.
Pour into a frying pan and fry over medium heat until the onions are soft (may take 5 minutes)
Make 100ml chicken stock in the measuring jug.
Cut the chicken breast up into 1cm-2cm chunks whilst onions are softening.
Add the chicken and fry over medium-high to high heat until beginning to brown.
Add tomato paste.
Add vinegar.
Add remaining thyme and parsley.
Add chicken stock to pan.
Leave for 15-20 minutes.
Taste, and if necessary, add more salt (1 or 2 pinches at a time) and pepper (ditto) until happy with the flavour.
Now add the mascarpone, stir 5-10 times, and serve with rice or salad.