Here's a simple recipe I cooked few weeks ago, when I had some Estonian visitors from Cambridge. Trying to stay close to our Nordic roots, I boiled some potatoes (the staple back home) and scoured the Swedish Arla site for recipes. This recipe for Classic Summer Chicken caught my eye and, with small adaptations, was served to my friends. They liked it, as did I. The creamy-mustardy sauce was especially delicious, and dill added a very summery touch indeed.
I, on the other hand, overcame my deeply rooted & irrational fear of combining chicken and bacon. I think I'm almost ready to experiment with swordfish and prociutto next...
Chicken with creamy mustard and dill sauce and crispy bacon
(Suvine kanaroog koore-sinepikastmega)
4 chicken fillets (ca 500 grams)
butter for frying
250 ml double cream
2 tsp Dijon mustard
2-3 cloves of young garlic, skins off & slightly crushed
100 grams of smoked bacon rashers, chopped
3-4 Tbsp fresh dill, chopped
500-750 grams of new potatoes, boiled (I used Jersey Royals again)
Heat the butter in a heavy-bottomed frying pan. Add chicken fillets and brown on all sides (7-8 minutes in total).
Pour over the cream, add garlic cloves and mustard. Cover the pan and simmer on a medium heat for about 10 minutes.
Add the chopped dill, season with salt and pepper.
Meanwhile, fry chopped bacon on a dry non-stick pan until golden brown and crispy.
To serve, place chicken fillets on heated plates, pour some sauce on top and sprinkle with crispy bacon.
Kalyn has included this recipe in her weekly round-up of South Beach Diet friendly recipes. Thank you, Kalyn!