Chicken Breast Fillet in Dijon Mustard – Honey – Sauce with Basil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast fillet (s)
- 1 shallot (s), finely diced
- 2 teaspoons honey
- 2 cl wine, white
- 100 ml poultry stock
- 1 teaspoon mustard (Dijon)
- 10 basil leaves
- salt
- Pepper, freshly ground white
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into large cubes and fry with a little oil. Take out of the pot.
- If necessary, add a little more oil and steam the finely diced shallot in it until translucent.
- Add the honey and allow both to caramelize slightly, deglaze with the white wine and top up with the poultry stock.
- Approx. 10min. Simmer until the shallot is soft.
- Puree, season with mustard, salt and pepper, return to the saucepan.
- Add the chicken breast fillet and another 10 minutes. finish cooking over low heat.
- If the sauce is too reduced, add a little water.
- Add finely chopped basil leaves just before serving.
- Serve with rice, ribbon noodles or just baguette.
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