Chicken in mustard sauce

Ingredients for 4 servings:

• 1 garlic clove(s), chopped
• 1 tbsp sesame seeds, roasted
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 2 tbsp oil
• 600 g chicken breast fillet(s)
• 2 stalk(s) spring onions
• 200 g sugar snap peas
• 200 ml white wine, dry
• 400 ml water (cooking water of the sugar snap peas)
• 1 tbsp capers
• 2 tbsp mustard, medium hot
• 150 g crème fraîche
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

previously marinated in sesame

Mix the chopped garlic clove, toasted sesame seeds, honey, vinegar, and oil to make a marinade. Wash the chicken, pat dry, and cut crosswise into approximately 1 cm wide strips. Fold into the marinade and marinate in the refrigerator for at least 1 hour. Trim and finely slice the spring onions. Trim the snow peas, cook in salted water for 3-5 minutes until al dente, then refresh in cold water. Reserve the cooking water. Heat oil in a pan and sear the meat in batches. Season with salt and pepper. Remove the meat from the pan and sauté the spring onions in the frying fat. Deglaze with the marinade, white wine, and the cooking water from the snow peas. Add capers and mustard, and simmer for about 10 minutes. Add the meat and snow peas to the pan, stir in the crème fraîche, and bring back to a boil. Season with salt and pepper. Serve with tagliatelle or mashed potatoes.