John Myers
Chicken Pan with White Wine and Mustard Sauce
The perfect chicken pan with white wine and mustard sauce recipe with a picture and simple step-by-step instructions.
- 1 big one Chicken breast fillet – diced
- 1 big pole Leek, cut
- 2 Toes Chopped garlic
- 5 tsp Mild mustard
- 3 size Mushrooms, cut
- 1 whole Spring onion, cut
- 1 Cup Frozen peas
- 1 tbsp Sour cream
- 1 tbsp Oil
- 2 g Mustard seeds black
- 0,25 Cup Water
- 0,125 Cup White wine
- Heat a little oil in a non-stick pan and sauté the leek stick cut into slices and the white part of the spring onion for about 5 minutes. The vegetables should be soft but still have a little bit of bite.
- As soon as the first rings of the leeks start to take on a little color, add the garlic, continue to cook for about 1 minute on medium heat and then remove the pan from the heat.
- Place the leek, spring onion and garlic on a plate and cover briefly.
- In the same pan, sear the diced pieces of meat on all sides. It may be necessary to add some oil.
- When the meat has turned color, add the sliced mushrooms and fry for about 1 minute. Then add the mustard, stir in and, if the pan was set to high heat for roasting the meat, switch it back to medium heat.
- Put the vegetables you set aside back into the pan together with the frozen peas, season with salt, pepper and deglaze with white wine.
- Let it reduce a little, then add the quarter cup of water and simmer for about 6 – 8 minutes with the lid closed. Finally, add the sour cream and mix well again.
- Arrange on a plate, garnish with the green rings of the spring onion and some black (caution: spicy!) Mustard seeds and serve.
- I had brown basmati rice with it, but it would e.g. also couscous or boiled potatoes.
- TIP 10: If you don’t like the mustard seeds, just leave them out.
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