Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)
The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.
3 large chicken breasts cut into strips, about 400g (14 oz)
1 tbsp fresh thyme leaves
2 tsp lemon juice
2 tbsp olive oil
1½ tbsp flour, seasoned
1 egg, beaten
2 tbsp olive oil
1½ cups fresh, fine white breadcrumbs (3 slices bread)
oil for frying (not olive oil)
For the sauce
140ml (5 fl oz) crème fraîche (⅔ cup)
1½ tsp Dijon or English mustard
1½ tsp whole-grain mustard
½ tsp horseradish sauce
Can be served with sautéd potatoes (see recipe below) and fine green beans
For the goujons
Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice and then add 4 teaspoons of the olive oil. Cover, refrigerate, and leave to marinade for at least 2 hours.
Now spread the seasoned flour on a plate or put in a plastic storage bag.
Lightly beat the egg in a shallow bowl and add 2 teaspoons of olive oil.
Spread the breadcrumbs over a second plate.
Now drain the chicken and pat dry.
Next toss the chicken strips in the seasoned flour, then dip them into the egg and finally roll in the breadcrumbs until well coated.
Place on a plate and chill for 15 minutes.
Heat a little oil in a large frying pan/skillet. You want just enough to prevent the chicken from sticking. Add the chicken and fry over a medium–low heat for 10 minutes, turning frequently, until crisp and golden all over.
Roll them on kitchen paper to absorb any oil before serving.
For the sauce
Just stir all the ingredients together until combined and serve separately for dipping.
Place potatoes in a pan with cold, salted water to cover. Bring to the boil and simmer for 7 minutes. Now drain and leave for a few minutes until they are cool enough to handle. Dice into 1 inch chunks.
Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.
Thin French fries, mushrooms, tomatoes and lettuce leaves
With tip of a knife lightly score each steak to allow the marinade to seep into the steak.
Now prepare the marinade by whisking the red wine, olive oil, and pepper together.
Place the steaks in a single layer in a shallow dish.
Add the shallots, garlic, and bay leaves and then pour over the marinade. Cover the dish and refrigerate for at least six hours or overnight, if possible.
Lift the steaks out of the marinade and dry on kitchen paper. Reserve the marinade.
Now brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Of course this will depend on the thickness of your steaks.
Transfer the steaks to a warm plate and and cover with foil.
Leave to rest for 5 minutes, turning half way through to allow the juices to settle evenly.
Meanwhile, allow the pan to cool down slightly.
Strain the reserved marinade and add to the pan with the redcurrant jelly.
Bring the sauce to the boil, while stirring to dissolve the redcurrant jelly. Then add the butter.
Let it bubble vigorously until it has reduced by about half.
Trim any excess fat from the steaks and put in a glass or ceramic dish large enough to lay them in a single layer.
Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Then turn the steaks so they are coated with the marinade. Cover the dish and refrigerate for at least 6 hours, or overnight.
Drain the steaks and pat dry. Reserve the marinade. They can now be BBQ’d or cooked in a little oil and butter in a frying pan/skillet.
Once they are cooked to your liking, transfer to a plate, cover, and keep warm. Rest the steaks for 5 minutes, turning halfway through, for the juices to be absorbed back into the steak.
Meanwhile, pour the reserved marinade in a small pan, stir and bring to the boil. (If the steaks were cooked in a frying pan/skillet use this.) Reduce the heat and simmer for a couple of minutes. A little water can be added if the sauce reduces too much.
To serve, pour the sauce over the steaks and accompany with baked potatoes and seasonal vegetables.