Monday, August 11, 2008
Mustard Chicken Fill
Chicken fillet strips
1 medium onion
2 spoonfuls of butter
1 Pinch of Rosemary
1/4 of a cup Cognac (or Brandy)
1 table spoon Dijon Mustard, preferably very strong
200ml Crème fraîche
Salt & Pepper
How to make Mustard Chicken Fillet
In a deep frying pan, we add the butter and allow it to simmer on a medium fire. Once the butter has heated up, we sauté the chicken strips. Add salt and pepper and cover the pan for about 10 mins.
In the meantime, we cut the onion into rings. After the 10 mins pass, we add the onion rings and the rosemary. We turn the chicken over and re-cover the pan.
Keep it covered until the chicken turns to a nice golden color, and don't forget to turn it over quite often so it doesn't stick to the pan.
Once the chicken is ready (remember the nice golden color?) we pour the cognac and allow it to release all the alcohol (~2-3mins). Without covering the pan again, we pour in the cream and mustard and mix everything together until it all blends together into one delicious sauce.
Best served with pasta or rice.