John Myers
Soup Chicken in Mustard Sauce
The perfect soup chicken in mustard sauce recipe with a picture and simple step-by-step instructions.
To:
- 400 ml Broth from the soup chicken – frozen
- 40 g Branded butter
- 40 g Flour, salted
- 40 g Pepper White
- 40 g Salt
- 1 tablespoon Mustard extra hot
- 1 tablespoon Coarse mustard (beer mustard)
- 1 teaspoon Yellow mustard seeds
- 100 ml Cream
- Jacket potatoes
- 2 Servings Silesian style cucumber slices
- First of all: In my frozen stock there are packets of fully cooked soup chicken with exactly the amount of meat and broth that I can then process into a fricassee, chicken salad or, like today, a hearty mustard sauce dish. According to the motto: cook once – eat something of your choice several times. That saves time and energy.
- How to prepare: Prepare a roux from butter, flour and broth and season it lightly with salt and pepper. Simmer on low heat for about 7 minutes (this will dissipate the flour taste). During this time, chop the chicken into mouth-sized pieces.
- Stir the mustard seeds and both types of mustard into the sauce, refine with the cream, fold in the meat and heat again to the boiling point. Season to taste and serve with jacket potatoes and a portion of cucumber slices, Silesian style.
- Of course, you can also prepare this dish from a freshly cooked soup chicken. But then you need a little more time.
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