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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- With rice.
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