John Myers
Chicken with Mustard Sauce
The perfect chicken with mustard sauce recipe with a picture and simple step-by-step instructions.
- Rosemary
- 4 Chicken breast fillets
- 4 tsp Mustard
- 1 pole Leek
- 4 Garlic cloves
- White wine
- 75 g Cream
- 1 tsp Granulated mustard
- Salt
- Pepper
- Olive oil
- Rinse and dry the rosemary, finely chop the needles and sprinkle over the chicken breasts. Brush each breast with a teaspoon of mustard and season with salt and pepper. Drizzle with olive oil and massage in the spices well. Heat the olive oil in a pan and fry the meat well on all sides for approx. 18 minutes.
- Clean the leek, cut in half lengthways and wash. Finely chop and add to the pan with the chicken breasts. Press the garlic into the pan. Press the meat firmly again. Stir the leek and pour a good dash of white wine over it. When the meat is done, add the cream.
- Turn off the stove. Cut the chicken breast fillets into irregular pieces on a board. Stir the grainy mustard into the leek and cream sauce and season to taste. Spoon the sauce onto a platter and serve the meat on top. Drizzle with oil. Good Appetite 🙂
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