Chicken skewers with mustard and rosemary butter

Name: Chicken skewers with mustard and rosemary butter
Prep time: 30 min
Total time: 46 min
Yield: 4
Ingredients: 1 ½ tbsp white flour; 60 g butter; 4 spring onions; 2 fennel; 1 bunch radishes incl. green parts; 1 tbsp coarse-grain mustard; 1 tbsp mild mustard; 2 tsp coarse-grain mustard; 8 chicken breasts; 8 wooden skewers; 2 tbsp white balsamic vinegar; 2 tbsp olive oil; 2 tbsp rosemary; ¾ tsp salt; a little pepper; salt and pepper to taste

Total: 46 min. | Active: 30 min.

Low Carb

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Ingredients

for 4 person

Mustard and rosemary butter
60 g	butter, soft
2 tbsp	rosemary, finely chopped
1 tbsp	coarse-grain mustard
1 tbsp	mild mustard
¼ tsp	salt
a little	pepper

Chicken
8	chicken breast (each approx. 100 g)
1 ½ tbsp	white flour to dust
4	spring onion
8	wooden skewer
½ tsp	salt
a little	pepper

Fennel salad
2 tsp	coarse-grain mustard
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
	salt and pepper to taste
2	fennel, cut into slices approx. 2 mm thick
1 bunch	radish incl. green parts, radish thinly sliced, a little of the green parts roughly torn

How it's done

Mustard and rosemary butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the rosemary and mustard, season.

Chicken

Dust the chicken with the flour and shake off the excess. Thread 4 chicken breast pieces alternately with 2 spring onions onto the 4 skewers, season, brush on both sides with half the butter. Cover and chill the remaining butter.

Fennel salad

Mix the mustard, balsamic and oil, season. Add the fennel, radish and radish greens, mix.

Charcoal/gas/electric grill

Grill the skewers over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side, cut into 4 skewers, serve with the fennel salad and the rest of the butter.

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