a very simple, easy and tasty dish:

Chicken on mustard cream sauce with roasted carrots


recipe by rule of thumb:

  • peel the carrots and cut in cubes
  • put some oil in a pan, add the carrot cubes and 1 spoon of sugar and some salt and pepper
  • roast on middle heat and turn so that they will not burn
  • ideally start before you start with the chicken


  • 2 breasts of chicken, rinse well under cold water and dry with a paper towel
  • Cut in cubes and add some olive oil, 1-2 spoons mustard depending on your taste and pepper and paprika (no salt!)
  • let rest in the marinade outside the fridge for at least 2 hours
    (cooking cold meat only leads to tough meat)
  • 1 onion in small cubes
  • 1 red pepper in small cubes
  • 1 pickled gherkin in very small cubes
  • 1-2 spoons minced capres
  • 6-8 white mushrooms in slices
  • some cream (0.5 dl) and crème fraiche (2 spoons)
  • mustard, salt, pepper, paprika, little curry powder, chives
  • some sherry or white wine (0,5-1 dl)
  • and some stock (0.5-1 dl) for the sauce
    (the liquids you need depends on how much sauce you want 🙂 )


  • salt the chicken cubes and roast them quick in some olive oil
  • then put the meat in a plate aside until you finished the sauce
  • now roast the onions in this pan with some olive oil and salt and pepper
  • add the pepper cubes
  • add mustard, paprika and curry
  • then the gherkin and capres
  • deglaze with sherry or white wine
  • add stock
  • and some cream
  • and the white mushrooms
  • cook for approx. 10 minutes
  • then add the meat with its juice
  • turn down the heat
  • add crème fraiche and chives
  • season to taste with salt and pepper
  • let steep for approx. 5 minutes while you stir from time to time
  • serve with the carrots

If you like you may also serve with rice, noodles or potatoes.

En Guete