Name: Pan-Fried Chicken Breast with Vegetables and Mustard Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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 the bone; approx. 300 g each); 2 EL Oil; Cayenne pepper; 3 EL Heavy cream; 1 EL Flour; 2 EL Mustard grainy

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Description

This recipe for pan-fried chicken breast with vegetables and mustard sauce is a hearty main course that is ready in about 45 minutes. The chicken breast is pan-fried and served with a creamy mustard sauce. The dish is ideal for lunch or dinner and is well-suited for the autumn/fall season.

Ingredients (12 ingredients)

Preparation (6 steps)

Prepare the vegetables

Peel and wash the carrots and cut them into long, wide strips with a asparagus peeler. Prepare the white cabbage, remove the outer leaves, cut out the stalk and cut into broad strips. Peel and finely chop the onion.

Sauté the vegetables

Thermomix® Setting

5 min/248°F/Speed 1 248°F

Add 2 tbsp of butter or margarine to the mixing bowl and melt for 3 min./120°C/speed 1. Add the onion and vegetables and sauté for 5 min./120°C/speed 1.

5 min

Simmer the vegetables

Thermomix® Setting

7 min/212°F/Speed 1 212°F

Add 0.4 l of instant chicken broth, bring to the boil, season with salt and pepper and simmer with the lid closed for a further 7 min./100°C/speed 1.

7 min

Fry the chicken breast

Sear 2 chicken breasts (with skin, on the bone; approx. 300 g each) in a separate pan on all sides, season with salt and cayenne pepper and cook over a medium heat for about 12 minutes. Drain the vegetables, collecting the stock.

Prepare the sauce

Pour the collected stock back into the mixing bowl. Stir 3 tbsp of heavy cream with 1 tbsp of flour until smooth, stir into the hot stock and bring to the boil. Season with salt, pepper and 2 tbsp of grainy mustard.