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