The real French stuff! That’s what I like, mustard needs to be spicy! Every year when my parents go to France I always ask them to bring me back some jars. I always use it in salad dressings, sauces and on my Dutch sandwich with cheese :). I’m already looking forward to try out a real mustard soup but for today the recipe is a chicken fillet with mustard sauce with some rosemary. Enjoy!!
Ingredients for 4 pers.:
- 4 chicken fillets
- 3 tablespoons of French mustard
- 3 twigs of rosemary
- 150 ml white wine
- 50 ml cooking cream
- Grinded mustard seeds
- Mustard seeds
- Salt and pepper
How to prepare it:
Put a frying pan on the stove. Melt some butter into the pan. Check the chicken fillets and clean them if needed. Rub some salt, pepper and grinded mustard seeds onto both sides and put the chicken into the pan as soon as the butter starts to bubble. Fry the chicken 50 minutes on both sides. In the meantime you can chop two twigs of the rosemary. Grind the rosemary and the mustard seeds a bit with a mortar and pestle.
Add the herbs to the chicken and move the fillets through the butter with the herbs. Fry them for 2 minutes on both sides. Poor the wine into the pan, let the wine boil for 4 minutes. Put the chicken on one side of the pan. Add the mustard and stir well until a smooth sauce forms. Add the cooking cream and stir once more. Fry the fillets in the sauce for another minute before serving.
Serve the chicken on a flat plate with a bit of the sauce on top. Garnish with a small twig of rosemary.
Leave A Comment