Summary

Ingredients

• 400 g chicken breast fillet (s)
• 2 egg (s), hard-boiled
• 2 tablespoon butter
• 2 tablespoon flour
• 3 tablespoon mustard
• 150 ml vegetable stock
• 50 ml heavy cream (or coffee cream)
• salt and pepper
• 1 tablespoon lemon juice

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Instructions

1. Dice the 400g chicken breast fillet and season with salt and pepper. Fry in a pan over medium-high heat for 8-10 minutes, stirring occasionally, until cooked through (internal temperature 74°C / 165°F).
2. Cut the 2 hard-boiled eggs into large cubes.
3. Melt 2 tablespoons butter in a saucepan over medium heat, add 2 tablespoons flour and stir for 2-3 minutes until light golden. Slowly pour in 150 ml vegetable stock while stirring constantly to avoid lumps, then simmer for 10 minutes until thickened.
4. Stir in 3 tablespoons mustard and 50 ml heavy cream. Season with salt, pepper, and 1 tablespoon lemon juice.
5. Add the cooked chicken and egg cubes to the sauce and stir gently for 2 minutes until heated through.