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Chope onion in small cubes and chives in fine slices.
Season both sides of chicken breasts with salt and freshly ground black
pepper. Heat oil in a frying pan and roast chicken on both sides until
they are completely through. Then remove chicken and keep warm in the
oven. Stew the onion in the frying pan, pour over gravy and bring to the
boil. Season to taste with salt, pepper and 1/2 tsp. mustard. Roast
breakfast bacon at first in an other pan, then the eggs.
Serve chicken with sauce and then arrange bacon and eggs. Sprinkle with
chives. |
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