I'm typically not a cream lover, but this Dijon cream fits pretty good and not too rich with the sautéed chicken breast. You may pamper it by swapping Dijon with a mild English mustard or applying a sprinkling of Worcestershire sauce or a tea cubicle with chilli flakes. Make sure you bring the lemon juice off the oil, leaving the flavor in the sauce fresher.
Components
4 chicken breasts (each roughly 180 g), skin on.
Olive oil super virgin
Dijon mustard sauce milk
Dry white wine 100ml
200ml milk pouring
60 g unsalted butter frozen, diced
Dijon mustard 2 tbsp
1 large handful flat-leaf parsley leaves, finely chopped, plus extra to serve
Halved 1 lemon
Components
4 chicken breasts (each roughly 180 g), skin on.
Olive oil super virgin
Dijon mustard sauce milk
Dry white wine 100ml
200ml milk pouring
60 g unsalted butter frozen, diced
Dijon mustard 2 tbsp
1 large handful flat-leaf parsley leaves, finely chopped, plus extra to serve
Halved 1 lemon
