Chicken breast with mustard and brandy sauce

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 slice(s) ham, smoked
• 1 tsp herbs de Provence
• 3 tbsp mustard, medium hot
• 1 tsp sugar or a few dashes of sweetener
• 200 g crème fraîche with herbs
• 100 ml cream, alternative condensed milk 4% fat
• 5 tbsp brandy
• Chicken broth, instant
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tasty and quick

Rinse the chicken breast and dry it with kitchen paper. Using a sharp knife, cut a pocket lengthwise into the chicken breast. Open up the chicken breast and spread mustard on the inside, then scatter some of the Herbes de Provence over the mustard. Place a slice of ham in the chicken breast pocket. If necessary, close the pocket with a wooden skewer. Fry the chicken breast in hot oil on both sides until the meat is golden brown and cooked through. Keep the meat warm in a preheated oven (150 degrees Celsius). Mix the crème fraîche, cream, mustard, brandy and sugar into the pan juices. Season the sauce with instant stock powder and pepper. The exact amount of stock powder and pepper depends on taste. I use the stock instead of salt. This goes well with Appenzeller Käsespätzle and a mixed salad.