Summary

Ingredients

• 700 g chicken breast fillet (s)
• 2 tablespoon butter
• 1 tablespoon oil
• 1 onion (s)
• 1 clove garlic
• 3 tablespoon mustard, coarser
• 240 ml white wine, drier
• 200 g cream
• some lemon juice
• 250 g ribbon noodles, reen, thin ones
• 1 bowl cress

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Instructions

1. Rinse the chicken breast fillets, pat dry and cut into bite-sized pieces. Heat 1 tablespoon each of butter and oil in a large pan. Add the chicken pieces and fry them. Then salt and pepper. Take out of the pan and keep warm.
2. Peel and finely chop the onions and clove of garlic. Heat the remaining butter in the pan. Add onions and garlic and fry until soft. Put the mustard in the pan, stir in and deglaze with white wine. Reduce the whole thing by a third over a medium heat. Then pour in the cream, bring to the boil and simmer for 5 minutes. Season the sauce with salt, pepper and lemon juice. Add the chicken and let it steep for another 5 minutes over a mild heat.
3. In the meantime, cook the pasta until al dente according to the instructions on the packet. Rinse the cress. Drain the pasta, drain well and arrange on plates with the breasts and sauce. Cut the cress just above the plates and serve immediately.