Chicken breasts with mustard sauce
Difficulty
Serves 4 • Prep. + cooking : 40 min. • Recipe by carnetdesaveurs
- -4 chicken fillets
- -400g fresh tagliatelle
- -15 g butter
- -2 tbsp oil
- -2 shallots
- -5 cl sherry vinegar
- -40 cl single cream
- -Espelette pepper (optional)
- -1 tsp "Original" mustard
- -1 tbsp mustard „à l‘ancienne »
- -Salt and pepper
- 1Start by preparing the mustard sauce. Peel and chop the shallots. Place them in a saucepan with the sherry vinegar and bring to the boil. Add the cream and bring back to the boil. Add the mustard (and Espelette pepper), stirring well with a whisk. Remove from the heat, strain the sauce and finish by adding the wholegrain mustard.
- 2Fry chicken fillets in the butter and oil for 2 minutes on each side. Then lower the heat and cook over a low heat for 8 to 10 minutes, depending on the size of the fillets. Season to taste with salt and pepper.
- 3Meanwhile, cook the tagliatelles: Fill a large saucepan with water, bring to the boil, add a good pinch of sea salt. Once the water is boiling, stir in the pasta and cook according to the packet instructions. Drain the tagliatelle and mix with some of the mustard sauce.
- 4Divide the tagliatelle between 4 plates. Add a piece of chicken on each plate and spoon over the remaining sauce and serve immediately.
