Chicken filets with mustard-cream sauce
easy
45 mins
45 mins
Ingredients
- 200 g red onions
- 750 g Leeks (leek)
- 1 can(s) (446 ml) Pineapple in slices
- 40 g Butter or margarine
- 1/2 l Vegetable broth (instant)
- 4 (120 g each) Chicken filets
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground pepper
- 2 TABLESPOONS Oil
- 20 g Flour
- 3-4 Tbsp grainy mustard
- 1 (150g) Becher Crème fraîche
- 1 pinch Sugar
- 1/2 TEASPOON red berries
Directions
- 1
Onions peel and cut into slices. Clean, wash and cut the leek into rings. Drain pineapple and cut into small pieces. Fry the onion slices in 20 g fat. Add leek, sauté briefly and add 1/8 litre of stock.
- 2
Steam covered for 15 minutes. Meanwhile clean and wash the chicken fillets, dab dry with kitchen paper and season with salt and pepper. Heat oil in a coated pan and fry the meat over medium heat for 12-15 minutes, turning several times. Melt the remaining fat in a small pan. Fry the flour in it until golden brown. Stir in mustard and deglaze with remaining stock. Bring to the boil, stir in crème fraîche and simmer for 3 minutes while stirring. Season to taste with salt, pepper and sugar. Add the pineapple to the vegetables and heat it up. Season with salt and crushed red berries.
- 3
Bring to the boil, stir in crème fraîche and simmer for 3 minutes while stirring. Season to taste with salt, pepper and sugar. Add the pineapple to the vegetables and heat it up. Season with salt and crushed red berries. Arrange vegetables and meat with some sauce on a plate. Serve the rest of the sauce extra. Serve with rice spiced with tarragon
Nutrition Facts
560 kcal
26 g
35 g
34 g
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