Chicken and Creamy Mustard Sauce
Chicken and Creamy Mustard Sauce

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Chicken and Creamy Mustard Sauce

Preparation 15 minutes
Cooking time 20 minutes
Servings 2 servings

Ingredients

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  • 2 chicken breast
  • 30 ml dijon mustard
  • 100 ml cream 15%
  • 1 unit garlic glove
  • 1 unit lemon
  • 1 unit chicken broth cube
  • 60 unit asparagus
  • 45 unit fresh parsley and thyme
  • 2 ml  panko breadcrumbs
  • 1 unit  ciabatta bread
  • Salt and pepper
  • Olive oil
  • Butter
    Water

Preparation

  1. Preheat the oven to 190 °C (375 °F).
  2. Chop the garlic and the parsley.
  3. Zest the lemon.
  4. Trim the ends of the asparagus.
  5. Cut the ciabatta bread in half, lengthwise.
  6. Season the chicken breasts with salt and pepper.
  7. In a skillet over medium-high heat, add a drizzle of olive oil.
  8. Cook the chicken breasts 2-3 minutes per side.
  9. Remove from the pan.
  10. Set aside.
  11. In the same pan, add the juice of half a lemon and 1 tbsp of butter.
  12. Add 0.5 bouillon cube, 0.5 of water and the mustard.
  13. Bring to a boil.
  14. Reduce the heat.
  15. Add the cream.
  16. Put the chicken breasts back in the pan and add a few sprigs of thyme.
  17. Cover.
  18. Simmer for 10-15 minutes.
  19. Mix the garlic with 1 or 2 tbsp of softened butter.
  20. Spread over the bread.
  21. Place on a baking sheet.
  22. Bake for 8-10 minutes.
  23. In a skillet, cover the asparagus with water.
  24. Cook 5-6 minutes.
  25. Drain.
  26. In a bowl, combine the panko with the chopped parsley and the lemon zest.
  27. Add 1 tbsp of melted butter.
  28. Add salt and pepper.
  29. Serve the chicken with the mustard sauce.
  30. Garnish the asparagus with the panko mixture.
  31. Serve with the garlic breads.
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