Poulet à la Moutarde – Mustard Chicken

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Season 300 g chicken breast with salt and fry in 1 tbsp olive oil for 4 minutes on each side until golden brown, then remove.

   4:00
2. 2

   Soften 1 finely diced shallot in the pan juices for 2 minutes, then deglaze with 150 ml chicken stock.

   2:00
3. 3

   Stir in 2 tbsp Dijon mustard and 80 g light crème fraîche, add 2 tsp tarragon and simmer the sauce for 3 minutes.

   3:00
4. 4

   Return the chicken to the pan and finish cooking it in the sauce for 4 minutes. Season to taste with pepper.

   4:00