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Chicken and Creamy Mustard Sauce
Preparation
15 min
Cooking time
20 min
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
- Preheat the oven to 190 °C (375 °F).
- Chop the garlic and the parsley.
- Zest the lemon.
- Trim the ends of the asparagus.
- Cut the ciabatta bread in half, lengthwise.
- Season the chicken breasts with salt and pepper.
- In a skillet over medium-high heat, add a drizzle of olive oil.
- Cook the chicken breasts 2-3 minutes per side.
- Remove from the pan.
- Set aside.
- In the same pan, add the juice of half a lemon and 1 tbsp of butter.
- Add 0.5 bouillon cube, 0.5 of water and the mustard.
- Bring to a boil.
- Reduce the heat.
- Add the cream.
- Put the chicken breasts back in the pan and add a few sprigs of thyme.
- Cover.
- Simmer for 10-15 minutes.
- Mix the garlic with 1 or 2 tbsp of softened butter.
- Spread over the bread.
- Place on a baking sheet.
- Bake for 8-10 minutes.
- In a skillet, cover the asparagus with water.
- Cook 5-6 minutes.
- Drain.
- In a bowl, combine the panko with the chopped parsley and the lemon zest.
- Add 1 tbsp of melted butter.
- Add salt and pepper.
- Serve the chicken with the mustard sauce.
- Garnish the asparagus with the panko mixture.
- Serve with the garlic breads.
