Ingredients (2–3 servings)
500 g chicken breast
salt, black pepper
1 tsp sweet paprika
2 tbsp plain flour
2 tbsp butter
1 tbsp oil
1 small onion
2 cloves garlic
200 ml cooking cream (or 33%)
100 ml chicken stock
1 tsp Dijon mustard
handful of parsley
optional: mushrooms or a little Parmesan
Method
Cut the chicken breast into thick medallions. Season with salt, pepper and sprinkle with paprika.
I’ve got it.
Heat the butter and salt in a frying pan and fry the meat on both sides until golden brown (about 3-4 minutes on each side). Remove to the side.
This is a plan add the finely chopped onion and fry until translucent.
Add the garlic and stir briefly.
Pour in the stock and leave to reduce for a few minutes.
Stir in the cream and mustard. Let the sauce thicken slightly.
It takes around 5 minutes to cook the dust.
Finally, add the parsley.
As served in a restaurant
It tastes best with:
roasted potatoes,
rice,
homemade
