Ingredients

• 4 boneless chicken breast halves
•  1 Tbsp Anupam Gold Mustard Oil

• Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly.
•  Salt and pepper both sides of the chicken pieces.
•  Lightly oil the grill or grill pan. Grill over a medium-high heat for about 3 to 4 minutes on each side, or until cooked through and set-aside.
•  In a frying pan, heat the butter and fry the onion until soft and transparent.
•  Add the wine and boil rapidly until reduced to a quarter of the original amount.
•  Stir in the cream and mustard and continue to cook until thickened.
•  Season with the salt and pepper.
•  Place the chicken on a plate and spoon the sauce over the chicken.

FOR THE SAUCE

• 1 onion, finely chopped
•  2 Tbsp butter
•  200 ml white wine
•  3 Tbsp Anupam Mustard Seed
•  250 ml thick cream
•  1/4 tsp salt
•  1/4 tsp black pepper