Roasted Chicken Breast with Vegetables and Mustard Sauce
Main Course
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Cook Time
45 min
Difficulty
Medium
Prep Time
20 Min
Description
Roasted chicken breast served with seasonal vegetables and a tangy mustard sauce.
Ingredients (12 ingredients)
-
1.5 Stk. White Cabbage
-
1 Stk. Onion medium sized
-
2 EL Butter or Margarine
-
0.4 l Chicken Broth Instant
-
Salt
-
Pepper
-
2 Stk. Chicken breasts (with skin, on bone; approx. 300 g each)
-
2 EL Oil
-
Cayenne Pepper
-
3 EL Whipping Cream
-
1 EL Flour
-
2 EL Mustard grainy
Preparation (6 steps)
Prepare vegetables
Peel carrots, wash and cut into long, wide strips with a asparagus peeler. Prepare the white cabbage, remove the outer leaves, cut out the stalk and cut into wide strips. Peel and finely chop the onion.
Sauté vegetables
Add 2 tbsp butter or margarine to the mixing bowl and melt for 3 min./120°C/speed 1. Add onion and vegetables and sauté for 5 min./120°C/speed 1.
Simmer vegetables
Add 0.4 l Chicken Broth Instant, bring to a boil, season with salt and pepper and simmer covered for another 7 min./100°C/speed 1.
Sear chicken breast
Sear 2 pcs. chicken breasts (with skin, on bone; approx. 300 g each) in a separate pan on all sides, season with salt and cayenne pepper and cook through over medium heat for about 12 minutes. Drain the vegetables, collecting the stock.
Prepare sauce
Return the collected stock to the mixing bowl. Stir 3 tbsp whipping cream with 1 tbsp flour until smooth, stir into the hot stock and bring to a boil. Season with salt, pepper and 2 tbsp mustard grainy.
Arrange
Arrange vegetables and chicken fillet on plates, sprinkle with pumpkin seeds and garnish with parsley.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Mustard
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