John Myers
Chicken Fillet in Mustard and Cream Sauce with Broccoli and Thick Butter Noodles
The perfect chicken fillet in mustard and cream sauce with broccoli and thick butter noodles recipe with a picture and simple step-by-step instructions.
- 4 Chicken breast fillets
- Salt and pepper roughly from the mill
- 100 ml Cream 10% fat
- 1 tablespoon Mustard
- 1 tablespoon Parsely
- 10 g Processed cheese …. that’s a corner
- 1 Fresh broccoli
- 1 liter Boiling salt water
- 150 g Boiled ribbon noodles
- 1 teaspoon Butter
- 1 teaspoon Parsely
- First cook the pasta. When it is done, drain it and sweat it in melted butter, sprinkle with parsley and keep it warm, stirring every now and then so that the butter gets everywhere.
- Now pour the boiling salted water onto the broccoli that has been washed and cut into florets and simmer for 5 minutes. Then pour off but collect some of the cooking liquid, put a lid on the pan and allow the broccoli to evaporate.
- During this time process the chicken fillets so that they are all about the same thickness, now wash the fillets and pat dry with coarse salt and pepper and fry in the pan on both sides. Now add 2 ladles of broccoli cooking water, the mustard and the cream and everything for 5 minutes Let it simmer slightly. If the fillets are thick, take a little longer. Finally, you can add some processed cheese to thicken it, of course, with a little bit of cornstarch … but we prefer it with a little cheese Decorate the parsley ….. finished, distribute everything nicely on the plates and feast with relish.
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