Easy to cook and good, chicken holds a special place in my kitchen daily.
And since, at home, we like dishes that have a little “spiciness”, I often cook it with strong mustard.
You can also make your sauce with old-fashioned mustard.
Less pungent than traditional mustard, its more rustic character will bring out all the flavor of your chicken.
- 4 chicken fillets
- 1 onion
- 1 pot of 20 cl of heavy cream
- 2 tablespoons strong mustard
- Olive oil
- Salt and pepper
1. I cut the fillets into thin and regular slices with a knife
well sharpened.
2. I peel and slice the onion.
3. In a sauté pan, I heat a drizzle of olive oil and sauté the onion over medium heat for 3 min.
4. I then add the minced chicken which I lightly brown in the middle of the onions for 10 minutes, still over medium heat.
5. Meanwhile, I mix the fresh cream and mustard in a bowl.
6. I lower the heat, wait 30 seconds for the pan to cool down a bit and pour the sauce into the pan. This must be cool enough so that the sauce does not come to a boil. So it remains very liquid and does not reduce too much.
7. I salt, pepper and let simmer for 2 minutes over low heat.
There you go, your sliced chicken with mustard are ready :-)
As an accompaniment, I like to serve my minced chicken with fresh pasta or homemade mashed potatoes.
To cut an onion without crying, there are several more or less effective techniques.
Whatever technique is used, the idea is to avoid releasing the tear gas contained in the onion.
This spreads when you cut the peduncle located on each layer of the onion.
To avoid spreading this gas as much as possible, I start by removing the transparent stem by hand. As I do not cut it, the gas does not release.
I also run a trickle of hot water and run the blade of my knife under hot water as often as possible while cutting.
The gas contained on the blade will not have time to spread. With these two tips, no more crocodile tears!
