Chicken Breast Fillet with Honey Mustard Sauce in Rice Ring

5 from 3 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 400 g Chicken inner breast fillets
  • 1 size Clove of garlic
  • 1 tbsp Clarified butter
  • 300 ml Vegetable broth
  • 3 tbsp Mustard medium hot
  • 2,5 tbsp Honey
  • 80 g Mascarpone
  • 60 g Sour cream
  • 1 go. tsp Food starch
  • Salt
  • Chilli flakes f.d. Decoration
  • Basmati rice for 2 people.


Preparation of rice:

  • According to the package instructions, amount of rice for 2 people in salted water with an open pot simmer over medium heat until the liquid is no longer visible and small air holes have formed (approx. 4 - 5 min. Then take the pot off the stove, Put a lid on it, cover it with a kitchen towel and put it in bed. There it can - without further energy consumption and the risk of overcooking - swell in a completely relaxed manner and obtain the desired graininess and looseness. This takes about 15-20 minutes.

Meat and sauce:

  • While the rice is "slumbering", prepare the meat and sauce. Inner chicken breast fillets are very tender, small, elongated pieces of chicken that hardly need any cooking time. Alternatively, you can also use larger chicken breast fillets. Remove any tendons and fat from the meat and cut it into pieces approx. 4 cm in size. Lightly pepper and salt them all around. Skin the garlic, finely chop.
  • Heat the clarified butter in a large pan with a high rim and fry the meat cubes all around for 3 minutes. Then lift out immediately and store briefly. Briefly sweat the garlic in the frying fat and deglaze with the stock. Stir in mustard and honey, bring to the boil briefly, then stir in mascarpone and sour cream (or just sour cream) and season to taste. The sauce should taste slightly sweet and balanced like mustard. Don't forget the salts. Turn the heat down to minimum, add the meat and let it steep for 4 minutes with minimal simmering. After the 4 minutes cut through a piece, it should be juicy on the inside, but no longer raw. Have the starch mixed in a little water ready, stir into the sauce after the 4 minutes of cooking and simmer for another 1 minute so that the starch can set. Then immediately remove from the heat and serve together with the rice .......... a delicious, easily digestible (energy-saving) dish ...... it couldn't be faster ... ;-)))
  • If you don't have any mascarpone on hand, replace the amount - as already mentioned - with more sour cream. I still had something left that had to go ..........
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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