Okay. I know. The first thing you're going to say is "Where are the spring onions? How can you make a dish called Chicken Fillets with Spring Onions and Mustard Sauce, and not have any visible spring onions?"
A fair question. You see, there were spring onions. But then they kinda' got burnt, as did everything else, and the resulting required scraping of the frypan didn't really leave much in the way of .... well .... anything.
I will say that the chicken did have a lovely mustard flavour. It blended in quite nicely with the chargrilled flavour. And everyone ate theirs. Except me. But that's because I'm sick. I have tonsilitis and believe me, when your throat feels like it's got a machete running wild in it every time you swallow, eating kinda' drops down on the list of important things.
But I think I'm not totally blameless for messing this one up. Why do these recipe books say "cook chicken on high heat" in one sentence, and then in the very next sentence, say "remove chicken and place spring onions in pan, cooking on medium for 1 minute."?
It takes more than a couple of seconds for the temperature of the hotplate to go from high to medium. Nowhere in that recipe did it say "remove pan from heat until your hotplate has cooled down!" Nowhere I tell you. So I don't feel totally useless.
But I'm getting there.
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