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Chicken Jordan
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| (By Ann Granger) | |
| 4 | Chicken breasts |
| 25g | flour |
| 50g | butter |
| 250 ml | chicken stock |
| 2 tsp | dried mustard |
| 2 tsp | Worcester sauce |
| ¼ fresh double cream | |
| Roasted almonds | |
Add mustard to the seasoned flour and coat the chicken.
Heat the butter and fry the meat for 3-4 mins until golden.
Arrange in shallow ovenproof dish.
Add remaining flour to the frying pan then gradually add stock to make a smooth paste.
Add Worcester sauce and pour over the chicken.
Cover and bake for 1 ½ hrs at 170°.
Stir in cream and sprinkle with almonds.
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