Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 tablespoon butter
• 1 tablespoon oil
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon mustard
• 0.25 liter ¼ white wine, dry or apple juice
• 150 ml cream
• 50 ml milk
• 300 g riatoni
• 1 teaspoon lemon juice
• salt and pepper
• cress

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Instructions

1. Cut the poultry meat into bite-sized pieces. Heat 1 tablespoon butter and oil in a large pan and fry the meat. Salt and pepper, keep warm.
2. Peel onion and garlic and chop finely. Heat the remaining butter in the pan, add onion and garlic and sauté until soft. Put the mustard in the pan, stir in and deglaze with wine (or apple juice). Reduce the whole thing by a third over a low heat. Pour in the cream, bring to the boil and simmer for 5 minutes. Season the sauce with salt, pepper and lemon juice, add the poultry and let it steep for another 5 minutes.
3. In the meantime, cook the noodles al dente. Rinse the cress. Drain the pasta, drain well and arrange on plates with the poultry and sauce. Sprinkle with the cress.