Chicken with mustard sauce and cola rice

Ingredients for 6 servings:

• 6 chicken breasts
• 1 garlic clove(s), crushed
• 1 slice(s) onion(s) (thick slice), mashed with a fork
• salt and pepper
• 2 tbsp oil
• 2 tbsp onion(s), diced
• 1 tsp cornstarch
• 1 cup white wine
• 2 tbsp mustard
• 1 tbsp parsley, chopped
• 200 g cream
• 1 cup rice
• 2 cups of cola
• 100 g raisins
• 2 tbsp oil
• 1 garlic clove(s)
• 6 tbsp olive oil
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 2 tbsp onion(s), cut into rings
• 2 cup(s) mango(s), ripe, diced
• 1 head of lettuce
• ½ cup white wine
• 3 tbsp vinegar
• 1 tsp tarragon, fresh, chopped
• 1 tsp fresh coriander, chopped
• Salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the chicken with mustard sauce, rub the chicken breasts with the garlic, crushed onion, salt, and pepper, and let them simmer for a few minutes. Then fry them in a pan with a little oil. Sauté the diced onion in oil until translucent. Mix the cornstarch with the white wine and pour into the onions. Season with mustard, salt, and pepper. Simmer for 4 minutes, stirring constantly. Add the parsley and cream just before serving and mix well. For the cola rice, heat the oil, garlic, and salt in a pan and add the rice. Fry briefly, stirring constantly. Then add the cola, bring to a boil, and cook the rice for about 15-20 minutes. Add the raisins just before the end of the cooking time, stir, let it simmer briefly, and then serve immediately on a flat plate. Serve the meat with the sauce alongside and the mango salad on the side. For the salad, clean and finely chop the peppers. Fry the onion rings and bell pepper pieces in a pan with oil for about 2-3 minutes. Remove from heat and let cool. Mix the white wine, vinegar, and herbs and spices to make a salad dressing. Mix the cold bell pepper and onion mixture and the mango with the dressing. Trim the lettuce, divide it among plates, and pour the salad dressing over it.