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 Lebanese Mustard Chicken
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Ingredients:
- 1 to 1.2 kg chicken into pieces
- 50 g butter
- 15 cl dry white wine
- 1 branch of thyme
- 1 C. tablespoons chopped tarragon
- 2 C. tablespoons mustard strong
- 4 C. tablespoons fresh cream
- Salt
- Pepper
In a frying pan, heat butter over medium heat. Brown chicken 5 minutes on the back. Add wine, thyme, tarragon, salt and pepper.
Cover and cook 30 minutes. Remove chicken from the pan, make them on the serving platter and keep them warm. Degrease the cooking juices, add the mustard in the pan and turning a bind.
Pour the cream and mix again taking care to remove the pan from heat until boiling. Pour sauce over chicken and serve. |
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