Ingredients
4 chicken breasts
2 tbsp ground coriander
3 tbsp fresh thyme
3 garlic cloves, grated
1 onion
2 tsp iodized salt
1 cup cream
2 tsp SIDS CRAZY SALT
4 tbsp SIDS BROWN SEED MUSTARD
1 tsp dried chilli, crushed
1 cup white wine
5 tbsp rice bran oil
Directions
Mix together the coriander, chilli, 1 tbsp thyme, garlic, 2 tbsp oil and SIDS CRAZY SALT. Add chicken and coat well with marinade. Put into sealed container to marinate in the fridge for 2 hours. 30 minutes before cooking, remove chicken from fridge and finely dice the onion. Add 3 tbsp oil to hot sauté pan. Just before the oil starts to smoke, carefully add chicken then lower the heat to medium. Sauté the chicken 2 minutes each side until golden brown the transfer to a plate. Discard excess oil leaving enough to cook the onions. Add onions, 1 tbsp thyme and cook until golden brown (5 mins). Add ½ cup white wine and using a wooden spoon, scrape any drippings that are stuck to the pan. Reduce this liquid to syrup then add rest of the white wine. Reduce to thick then add ½ of the cream. Reduce the heat to medium low and simmer until reduced by ½. Add remaining cream and SIDS BROWN SEED MUSTARD. Stir until the sauce has no lumps then put the chicken, remaining thyme and juices, back in the pan to simmer (turning once) until cooked.
