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. Cut the chicken breast fillet into large cubes and fry with a little oil. Take out of the pot.
2. If necessary, add a little more oil and steam the finely diced shallot in it until translucent.
3. Add the honey and allow both to caramelize slightly, deglaze with the white wine and top up with the poultry stock.
4. Approx. 10min. Simmer until the shallot is soft.
5. Puree, season with mustard, salt and pepper, return to the saucepan.
6. Add the chicken breast fillet and another 10 minutes. finish cooking over low heat.
7. If the sauce is too reduced, add a little water.
8. Add finely chopped basil leaves just before serving.
9. Serve with rice, ribbon noodles or just baguette.