Chicken Breast in Creamy Mustard Sauce
with potatoes & glazed carrots
Mustard sauce and chicken breast make the perfect combination. You'll prepare the sauce yourself using cooking cream, mustard, white wine vinegar and rosemary.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
65 g
Chestnut mushrooms
½ piece
Garlic
½ piece
Onion
1 sprig
Fresh rosemary
1 piece
Chicken breast
150 g
Cooking cream
(Contains Milk)
½ piece
Carrot
½ piece
Purple carrot
Not included in your delivery
100 milliliters
Low sodium vegetable stock
1 tablespoon
Mustard
1.5 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
1 teaspoon
Brown sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Peel or thoroughly wash the potatoes and slice them into rounds of 0.5cm thickness (see Tip). Heat a generous drizzle of olive oil in a deep frying pan over medium-high heat and fry the potatoes for 25 - 30 minutes, covered. Remove the lid during the final 5 minutes of cooking time and then season to taste with salt and pepper.
Tip: this recipe is high in calories. Are you watching your calorie intake? Serve just half of the potatoes and keep the rest to use another time.
Meanwhile, slice the mushrooms, chop the onion and crush or mince the garlic. Discard the rosemary stalk and roughly chop the leaves. Melt half of the butter in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side, then remove from the pan and set aside. It should not be done yet, as it will finish cooking in the sauce later. Meanwhile, slice the carrots into crescents.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the carrots for 1 minute, then add the sugar and half of the stock. Cover with the lid and allow to stew for 10 - 12 minutes, then remove the lid and cook for 2 more minutes. Season to taste with salt and pepper.
Melt the rest of the butter in the same pan you used for the chicken and fry the onion for 1 - 2 minutes. Stir in the mushrooms and garlic and continue frying for 2 - 3 more minutes.
Deglaze the mushrooms with the rest of the stock, then stir in the mustard, white wine vinegar and the rosemary. Stir in the cream and allow the sauce to reduce for 5 minutes (see Tip). Add the chicken and allow to cook for 8 - 12 minutes until the sauce has thickened to your liking.
Tip: taste and stir the sauce regularly. If it's still too thin, allow to reduce longer and/or stir in a teaspoon of flour per person.
Serve the carrots and potatoes on plates with the chicken in its creamy mustard sauce alongside.