Summary

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

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Instructions

1. Heat oil in a large pan over medium-high heat. Cut the chicken breast fillets into large cubes and fry for about 4 minutes until golden brown. Remove from the pan and set aside.
2. If needed, add a little more oil to the pan. Add the diced shallot and cook over medium heat for about 3 minutes, stirring occasionally, until translucent.
3. Add the honey and let it caramelize with the shallot for about 1–2 minutes. Deglaze the pan with the white wine, then add the poultry stock.
4. Bring to a simmer over medium heat and simmer for about 10 minutes until the shallot is very soft.
5. Puree the sauce until smooth using an immersion blender, or transfer to a blender and blend. Return to the pan if using a blender. Stir in the mustard and season with salt and white pepper to taste.
6. Return the chicken cubes to the pan and simmer over low heat for about 10 minutes until the chicken reaches 74°C (165°F) internally.
7. If the sauce is too thick, stir in a splash of water to reach your preferred consistency.
8. Just before serving, finely chop the basil leaves and stir them into the sauce.
9. Serve with rice, ribbon noodles, or baguette.