Summary

Ingredients

• 500 g chicken breast fillet (s)
• salt and pepper
• wheat flour
• 2 tablespoons oil
• 1 cup crème fraîche
• 0.5 liter ½ vegetable stock
• 1 medium onion (s)
• 3 tablespoon mustard, sweeter
• 1 tablespoon parsley, chopped, fresh or frozen
• Sauce thickener, light

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Instructions

1. Season the meat and turn it in flour. Fry in oil all around until light brown, then remove from the pan and keep warm.
2. Deglaze the roasting set with the broth and cook the diced onions with parsley in them for about 3 minutes. Add crème fraîche and sweet mustard and simmer on low temperature for another 5 minutes. Thicken the sauce to taste. Put the meat back in and let it steep in the sauce for a few more minutes over low heat.
3. Ribbon noodles go particularly well with it.