Illes Poached Chicken Breast with Horseradish Mustard Sauce for Quick Cooking

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 chicken breast fillet (s)
  • 250 ml milk 0.3-3.5%
  • 2 teaspoons, heaped vegetable broth, grained
  • 1 teaspoon, leveled salt
  • 1 teaspoon horseradish, from the glass or freshly grated to taste
  • 1 teaspoon mustard, medium hot
  • 1 teaspoon, leveled sugar, or sweetener to taste
  • 1 dash lemon juice or mild vinegar
  • Parsley, chives, dill
  • 100 g herbal cream cheese or natural, fat level after WW 5% - otherwise more
  • 1 teaspoon potato starch
  • Ground pepper
  • curry
Illes Poached Chicken Breast with Horseradish Mustard Sauce for Quick Cooking
Illes Poached Chicken Breast with Horseradish Mustard Sauce for Quick Cooking
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Instructions

  1. My dishes are geared towards a low-fat diet!
  2. If necessary, the ingredients can be expanded according to quantity and fat level!
  3. Fill a smaller, narrow saucepan with water on the bottom and add the milk.
  4. Bring everything to the boil briefly, stir in the vegetable stock and salt and soak the chicken breast in the milk that has been brought to the boil.
  5. Let it steep for 10-12 minutes with the lowest simmering heat and the lid closed.
  6. Use the residual heat of the plates in the case of an electric stove.
  7. Remove the chicken breast and keep it ready on a platter.
  8. In the meantime, mix the cream cheese with all the ingredients well, season to taste and add to the milk.
  9. If a skin has formed, remove it beforehand or pour it through a sieve.
  10. If necessary, stir the potato starch with 2-3 tablespoons of cold milk and add to the milk to set.
  11. Cut the chicken breasts into slices or cubes and briefly reheat them in the sauce.
  12. The slices should be juicy and have a very light pink shimmer!
  13. Do not boil again!
  14. Add the fresh herbs before serving.
  15. It goes well with rice, bulgur, potatoes or baguettes!
  16. According to WW 2010 - 6.5 pp per serving
  17. at
  18. 120 g chicken breast 3 PP + 3.5 PP for cheese, milk and cornstarch

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