Fried chicken breast with vegetables and mustard sauce

Name: Fried chicken breast with vegetables and mustard sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Carrots (about 100 g each); 1/2 (500 g) Head white cabbage; 1 medium onion; 2 TABLESPOONS Butter or margarine; 3/8 l Chicken broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Chicken breasts (with skin, on bone; approx. 300 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Cayenne pepper; 3 TABLESPOONS Whipped cream; 1 TABLESPOON Flour; 2 TABLESPOONS grainy mustard; 25 g Pumpkin seeds; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Carrots (about 100 g each)
1/2 (500 g) Head white cabbage
1 medium onion
2 TABLESPOONS Butter or margarine
3/8 l Chicken broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Chicken breasts (with skin, on bone; approx. 300 g each)
2 TABLESPOONS Oil
7-10 Tbsp Cayenne pepper
3 TABLESPOONS Whipped cream
1 TABLESPOON Flour
2 TABLESPOONS grainy mustard
25 g Pumpkin seeds
7-10 Tbsp Parsley

Directions

1
Peel and wash the carrots and cut them into long, wide strips with an asparagus peeler. Remove the outer white cabbage leaves. Cut out the stalk. Cut cabbage into wide strips. Peel and finely chop the onion.
2
Steam onion and prepared vegetables in hot fat for about 5 minutes. Deglaze with broth, bring to the boil and season with salt and pepper. Cook for another 7 minutes with the lid closed. In the meantime remove chicken fillets from the bone, wash and pat dry.
3
Heat the oil in a frying pan. Fry the fillets briefly on each side, season with salt and cayenne pepper. Fry for about 12 minutes at medium heat until done. Drain the vegetables and keep the stock.
4
Stir cream and flour until smooth. Stir into the stock and bring to the boil. Season to taste with salt, pepper and mustard. Serve the vegetables, chicken fillet and sauce sprinkled with pumpkin seeds and garnished with parsley.