Ingredients (2 to 3 servings):
500 g chicken breast
, salt, black pepper,
1 teaspoon sweet paprika
, 2 tablespoons flour,
2 tablespoons butter,
1 tablespoon oil,
1 small onion
, 2 cloves garlic,
200 ml crème fraîche (or 33%),
100 ml chicken stock,
1 teaspoon Dijon mustard,
a handful of parsley,
optional: mushrooms or a little parmesan.
Preparation
Cut the chicken breast into thick medallions. Season with salt, pepper and paprika. Heat the butter in a frying pan and brown the medallions for 3 to 4 minutes on each side. Set aside.
Add the finely chopped onion and fry until it becomes translucent. Add the garlic and stir briefly. Pour in the broth and let it reduce for a few minutes. Stir in the cream and mustard. Allow the sauce to thicken slightly. Allow about 5 minutes for the powder to cook. Finally, add the parsley. Served in a restaurant, this dish goes perfectly with roasted potatoes, rice, homemade croquettes or pasta with butter. Tip for other recipes: sprinkle with Parmesan cheese, spread the batter over the cake, then drizzle it with lemon before it comes off. Enjoy your meal! 😊
