The chicken in mustard sauce.

The chicken in mustard sauce.

-skinless chicken breasts 4 pieces.
-olive oil 2 tbsp. l.
-butter 2 tbsp. l.
-garlic cloves 3 pieces.
-cognac or white wine 1 cup
-Dijon mustard 1 tbsp. l.
-grain mustard 1 tbsp. l.
-1/4 cup heavy cream
-1/4 cup chicken broth

Cut the breasts in half lengthwise so that the received eight pieces. Salt and pepper on both sides.
Heat the oil and butter in a large skillet over medium heat.
Cook patties on both sides until golden brown. Remove the chicken and leave on a plate.
Reduce heat. Add the garlic and fry it a minute, stirring to make sure it will not burn.
Next pour in the brandy (or wine, if using) and be careful.
Then simply let the mixture boil and simmer until it has reduced by half.
Throw mustard, stir to combine, then pour cream.
Add the chicken broth, add more if the sauce is too thick.
Add the chicken back into the pan, holding it in a sauce. Allow the sauce to cook for a few minutes.
Serve chicken with green salad, put the sauce on top.

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