Chicken Breast and Creamy Mustard Sauce

Informations supplémentaires

35 min. | 510 kcal | easy | Family | Printable version

1. Setup Preheat the oven to 375°F. Chop the garlic and the parsley. Zest the lemon. Trim the ends of the asparagus. Cut the ciabatta bread in half, lengthwise.

2. Cook the chicken Season the chicken breasts with salt and pepper. In a skillet over medium-high heat, add a drizzle of olive oil. Cook the chicken breasts 2-3 minutes per side. Remove from the pan and set aside.

3. Make the sauce In the same pan, add the juice of half a lemon and 1 tbsp of butter. Add 0.5 ^2P | 1 ^3P broth cube, 0.5 ^2P | 1 ^3P cup of water and the mustard. Bring to a boil. Reduce the heat and add the cream. Put the chicken breasts back in the pan and add a few springs of thyme. Cover and simmer for 10-15 minutes over low heat.

4. Cook the garlic bread Mix the garlic with 1-2 tbsp of butter. Spread over the bread and place on a baking sheet. Bake for 8-10 minutes.

5. Cook the aspargus In a skillet, cover the asparagus with water. Cook 5-6 minutes. Drain. In a bowl, combine the panko with the chopped parsley and the lemon zest. Add 1 tbsp of melted butter and salt and pepper.

6. Plate your dish Serve the chicken with the mustard sauce. For children, it is possible to serve the sauce in a small bowl rather than on the chicken. Garnish the asparagus with the panko mixture. Serve with the garlic breads. Bon appetit!

2unitChicken Breast

30mlDijon Mustard

60mlCream 18%

2unitGarlic Clove(s)

1unitLemon

0.5unitChicken Broth Cube(s)

1unitAsparagus

0.5unitFresh Parsley and Thyme

15gPanko Breadcrumbs

1unitCiabatta Bread

What you need Bowl, baking sheet, pan, zester.

510 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 27g

fat 29g

45%

cholesterol 3mg

fiber 3g

12%

protein 36g

saturated 12g

60%

sodium 2mg

sugar 4g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg