Poultry with Dijon cream and grated Comté
Main course
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Cook Time
1 h
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This dish of poultry with Dijon cream and grated Comté is a real delight! I often prepare it for family meals, and it always makes a splash. The poultry is incredibly tender and juicy, and the creamy sauce with Comté and Dijon mustard is simply irresistible. The grated touch brings a crispy texture that contrasts wonderfully with the rest of the dish. It's a comforting and tasty dish, perfect for autumn or winter evenings. Serve it with rice for a complete and balanced meal. A real treat for the taste buds!
Ingredients (10 ingredients)
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4 piece chicken fillets
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3 piece onions
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100 g Comté
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50 cl thick cream
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20 cl white wine
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1 c. à s. Dijon mustard
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1 c. à c. paprika
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1 noix butter
-
to taste fine salt
-
to taste pepper
Preparation (6 steps)
Sliced onions
Peel and cut the 3 onions in half. Put the onions in the Thermomix bowl and chop for 3 Sec./Stufe 5.
Sauté the onions
Add the knob of butter to the Thermomix bowl with the chopped onions and sauté for 3 Min./120°C/Stufe 1.
Sauce preparation
Add the white wine, Dijon mustard, paprika and 80g of grated Comté (keep the rest for grating) to the Thermomix bowl. Mix for 6 Min./90°C/Stufe 2.
Addition of cream
Add the thick cream to the Thermomix bowl and mix for 1 Min./60°C/Stufe 2.
Poultry cooking
Preheat the oven to 200°C. In a pan, brown the poultry fillets in a little butter, salt and pepper. Place the browned poultry fillets in a gratin dish. Pour the cream sauce over the poultry fillets.
Grate in the oven
Sprinkle the rest of the grated Comté (20g) on the dish and bake for 30 minutes at 200°C, until the gratin is golden brown.
Finished cooking? Great! 🎉
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Created by
Emma Dubois
3
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Milk
- Mustard
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