Lighter Belgian Chicken Fillet in Mustard Beer Sauce

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Season 300 g chicken breast with salt, fry in 1 tsp rapeseed oil for 6 minutes until golden brown and remove from the pan.

   6:00
2. 2

   Fry 1 diced shallot and 150 g quartered mushrooms in the pan for 4 minutes.

   4:00
3. 3

   Deglaze with 150 ml blonde beer, stir in 1 tbsp mustard and simmer for 5 minutes to reduce.

   5:00
4. 4

   Stir in 60 g soured cream, return the chicken to the pan, adjust the seasoning and serve.