Poultry Pan in Mustard – Cream Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 200 g carrot (s)
  • 250 g leeks
  • 1 onion (s)
  • 300 g chicken breast fillet (s)
  • 1 tablespoon oil
  • salt and pepper
  • liter ⅛ vegetable stock
  • 100 g cream
  • 2 tablespoon mustard, grainier
  • possibly sauce thickener, lighter
Poultry Pan in Mustard – Cream Sauce
Poultry Pan in Mustard – Cream Sauce

Instructions

  1. Halve the carrots lengthways and cut into pieces. Cut the leek into rings, dice the onion. Wash the chicken breast, pat dry and cut into bite-sized pieces.
  2. Heat the oil in a pan and fry the chicken cubes all around. Add the carrots, leek and onion and sauté. Season with salt and pepper. Deglaze with broth and cook for 8 minutes over low heat. Add the cream and mustard and bring to the boil briefly, season again with salt and pepper.
  3. With rice.

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