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Thursday cook

The Baskervilles Hotels recipe for Chicken breast, brussel sprouts and bacon with Dijon mustard sauce. SG031212-125TW

The Baskervilles Hotels recipe for Chicken breast, brussel sprouts and bacon with Dijon mustard sauce. SG031212-125TW


Published on 12/12/2012 15:06

Expect a warm welcome and delicious food at The Baskervilles Hotel, situated in the quiet and peaceful village of Baston.

The recently refurbished a la carte restaurant – which has a Sunday carvery – offers a wide selection of dishes to suit all tastes, from tasty starters through to homemade desserts.

Head chef Karl Turner and his staff pride themselves that all food is sourced locally and is freshly cooked to order.

If you’re looking for a venue for a meal out over the festive period, the restaurant is open on Boxing Day, serving a traditional carvery, and on New Year’s Eve, when a disco and resident DJ will help the evening go with a swing – admission free.

To make Chicken Breast, Brussel Sprouts & Bacon with Dijon Mustard Sauce (to serve four):

YOU WILL NEED

4 chicken breasts

4 rashers of bacon (cut into small strips)

250g fresh brussel sprouts (halved)

Salt & pepper to season

For the sauce:

A splash of white wine

250ml double cream

A teaspoon of Dijon mustard

METHOD

Season and seal the chicken breasts in a little oil in a pan and finish in the oven for around 15 minutes.

Boil the brussel sprouts until cooked and then drain.

For the sauce, boil the cream in a saucepan and add the white wine and Dijon mustard and simmer.

Pan fry the bacon strips and cooked brussels until the bacon is crispy and then season.

Once cooked, remove the chicken from the oven. Place the brussel sprouts and bacon on the plate and the chicken on top.

Drizzle the sauce around the plate and serve with seasonal vegetables.

All that remains is to put your favourite Christmas music on, sit down and enjoy!


 
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