Sliced chicken in Mustard and White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken fillet (s), (125 g each)
- 1 medium onion (s)
- 150 g prunes or prunes from the jar
- 425 ml apricot (s), from the can
- 3 tablespoon oil, for frying
- 250 ml chicken broth
- 75 ml white wine
- 200 g cream
- 2 tablespoon mustard
- possibly sauce thickener, something
- salt and pepper
- some chervil or parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Thinly slice the chicken fillets, peel the onion and dice finely.
- Drain the apricots in a colander and collect the juice. Cut the apricots and plums into small pieces. I always use prunes because they taste very aromatic in the sauce (better than the canned version).
- Fry the meat and onion cubes, season with salt and pepper. Add the chicken stock, wine, cream and 6 tablespoon apricot juice to the meat and bring to the boil. Stir in the mustard, stir in sauce thickener if necessary, bring to the boil again. Finally add the plums and apricots, season again with salt and pepper if necessary.
- Serve garnished with chervil or parsley.
- The shredded meat tastes great with rice or hash browns.
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