in Recipes

Chicken in mustard sauce

updated

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Ingredients for 4 servings:

  • 600 g chicken breast fillet(s) or strips
  • 1 tbsp flour
  • 1 onion(s)
  • ½ red bell pepper(s)
  • 200 g rice
  • 3 tbsp mustard
  • 300 ml vegetable stock
  • 100 g crème fraîche, alternatively sour cream
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the chicken breast, pat dry, cut into thin slices, and coat in flour. Peel and finely dice the onion. Trim, deseed, wash, and finely dice the bell pepper. Cook the rice in salted water according to the package instructions. Heat oil in a pan and brown the meat all over. Add the onion and cook, stirring in the mustard. Season with salt and pepper. Pour in the broth and simmer for about 5 minutes. Fold in the cream and half of the diced bell pepper. Season again with the spices, if desired. Garnish the rice with the remaining diced bell pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kaiserschmarren

Nagasaki Kasutera