Summary

Ingredients

• 4 chicken breasts
• 4 tablespoon honey
• 3 tablespoon Dijon mustard
• 1 tablespoon mustard coarse-grained, (e.g. Moutarde à l`ancienne)
• 250 ml heavy cream or reduced-fat cooking cream
• 1 leek
• 1 bunch parsley
• 0.5 ½ glass white wine
• olive oil
• salt and pepper
• possibly herbs your choice, fresh

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Instructions

1. Cut the chicken breast into small pieces, fry in olive oil, do not let it get too brown. Remove the meat from the pan, season with salt and pepper.
2. Fry the leek cut into rings. Do not let the leek brown, add the honey, simmer briefly. Pour the white wine on top, let it boil until the steam from the sauce no longer smells sour like wine, then the alcohol is overcooked and the sauce becomes nice and round in taste.
3. Then stir in the mustard and cream into the sauce. The sauce must not boil too much, otherwise the cream may curdle. Then bring to the boil again. Add the chicken to the sauce. Let simmer for about 5 minutes, salt and pepper the sauce as needed.
4. Stir chopped parsley into the sauce before serving. Basmati rice and green salad go well with it.
5. The oil can be replaced with other oils if desired - e.g., mustard oil, if you like to use it. This dish tastes very good with a wide variety of herbs (basil, chives), and a mix of herbs is also delicious. The main thing is that they are fresh and not dried!