John Myers
Chicken in Mustard Cream >>
The perfect chicken in mustard cream >> recipe with a picture and simple step-by-step instructions.
- 3 Chicken breast fillets
- 2 El Butter
- 1 tbsp Cold pressed olive oil
- Salt and pepper
- 1 Onion
- 1 Clove of garlic
- 3 tbsp Coarse, medium-hot mustard
- 250 ml White wine dry
- 200 g Cream
- 1 Splash Lemon juice
- 250 g Wild garlic pasta or green noodles
- 1 casket Cress (garden cress)
- Rinse the chicken fillets, pat dry and cut into bite-sized strips. In a large pan, heat 1 tablespoon of butter and the oil and sear the fillet strips. Salt and pepper, remove and set aside.
- Peel and finely chop the onion and garlic. Heat the rest of the butter in the pan and fry both in it until translucent. Add mustard and sauté briefly. Deglaze with the wine. Reduce to about half over medium heat. Season the sauce with salt, pepper and lemon juice.
- Pour in the cream, add the meat again and let everything steep for about 5 minutes. At the same time, cook the pasta al dente according to the instructions on the packet. Drain the pasta, drain well, place on a plate and serve with the fillet pan. Sprinkle with cut cress and enjoy.
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