Maille Culinary Challenge - Pan-fried chicken with Dijon sauce and hazelnut tagliatelle

Who says that a midweek family meal cannot be gourmet?! Maille (pronounced 'my') is a gourmet brand of perfect accompaniments to make an every day meal something special!

A number of bloggers were invited to try the Maille Culinary Challenge to develop an inspiring dish using some of Maille's products... so here's my entry! I do hope that you make it yourself and imagine yourself dining in an exquisite French restaurant! It's great for entertaining but the secret is that it's quick and easy but deliciously divine! Enjoy!

 

Pan fried chicken with Dijon sauce and hazelnut tagliatelle - serves 4, takes about 30 minutes.

 

Ingredients

Splash of olive oil

4 medium sized chicken breasts, skinned and boned

4 'nests' of dried tagliatelle pasta

500g Greek-style yoghurt

1 level tbsp. cornflour

1-2 tsp Maille Dijon mustard

75g parmesan cheese, finely grated

2 egg yolks

Salt & black pepper, to season

80g diced pancetta

Approx. 20-30 vine cherry tomatoes (still on the vine, if possible)

A good drizzle of Maille hazelnut oil

Rocket salad, washed

 

 

Method

1. First, heat the splash of olive oil in a heavy based frying pan and gently pan fry the chicken breasts until cooked through and starting to brown (about 10-15 mins).
2. Cook the pasta in a large saucepan until 'al dente' (about 8-10 mins).
3. While the chicken and pasta are cooking, make the Dijon sauce. Whisk four tablespoons of the yoghurt with the cornflour and the mustard until smooth.
4. Blend in the remaining yoghurt and bring to the boil, stirring constantly, until thickened and smooth.
5. While stirring, add the cheese, egg yolks and season with salt and pepper.
6. Remove the cooked chicken from the pan and keep warm. Add the diced pancetta to the pan along with the vine cherry tomatoes and fry over a high heat for 5 mins.
7. Drain the cooked pasta and toss in bowl with a good drizzle of hazelnut oil, cooked pancetta and a handful of rocket.
8. Serve the chicken with the Dijon sauce poured over with the pan fried tomatoes and hazelnut tagliatelle. 

 

 

This dish was enjoyed by all of the family, including the children. You can adjust the amount of Dijon mustard and parmesan cheese to taste - I personally love Dijon mustard, so would go for at least 2 teaspoons of mustard, but the flavour is still there, even with just 1 teaspoon.

 

So, I hope you give it a try! Let me know what you think! You can buy most Maille products are major supermarkets, but all of the range is available in their online boutique - click here to tempt your tastebuds!

Nutty apple crumble - Recommended Recipe!

Nutty apple crumble - serves 6, preparation 15 minutes, cooking 35 minutes

Ingredients
For the crumble topping (step 1 & 2)
160g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
For the apple base (step 3)
1kg cooking or eating apples (about 3-4 cooking apples or 7 eating apples)
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar
1 tbsp plain flour

Method

1. Preheat the oven to 190C/Gas 5.  Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.
2. Add the cinnamon, hazelnuts and sugar and mix together.
3.  Peel, core and slice the apples and put into an ovenproof dish with the orange juice, sugar and flour and mix together.
4. Spinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.

Per serving - 430 kcal, 21.6g fat, 10.4g saturated fat, 32.5g sugar, trace salt.

Source - The Co-operative instore magazine.