Chicken with Mustard Sauce and Fiddleheads - alive magazine
A spring delicacy, the flavour of fiddleheads wanders somewhere between asparagus and broccoli. If you can’t find fresh fiddleheads, try the frozen vegetable…
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 4 boneless, skinless chicken breasts (1 1/2 lb/680 g)
- 1 Tbsp (15 mL) Dijon mustard
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) red wine vinegar
- 3 cups (750 mL) fiddleheads
- 2 cups (500 mL) grape tomatoes, halved
- 3 sweet banana peppers, sliced thinly
- 2 tsp (10 mL) fresh thyme
- Salt
- pepper
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