Mustard chicken breast with rice

Cut the chicken breast into 1-1.5 cm thick slices and season with salt and pepper. This step is important so that the chicken breasts are sufficiently flavoursome.

Chop the garlic very finely. Then mix the garlic with the mustard. The garlic adds a special extra piquancy to the mustard chicken breast.

Toss the chicken breast slices in the garlic mustard so that all sides are coated in the marinade. Let stand for about 15-20 minutes.

Meanwhile, bring the rice and water to the boil. Wash the rice thoroughly in cold water until the rinsed water is no longer cloudy. This will remove excess starch and prevent the rice from sticking together during cooking.

Fry the chicken breasts in fresh oil over medium heat for about 5-5 minutes on each side. Do not be impatient and do not move the chicken immediately. Allow it to brown nicely and develop the desired crust.

When the chicken breast is done, serve with the rice, which can be served on its own or with various seasonings such as herbs or butter.

When serving, I recommend adding a little salad to the plates, as its freshness is an excellent counterbalance to the intense flavour of the mustardy chicken breast.