Walnut mustard
Walnut mustard
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Walnut mustard
Walnut mustard

Chicken sauté with walnut mustard sauce

Serves 1~2
2 pieces of chicken Thighs　　
5 Mushrooms
Salt & pepper
4tsp of olive oil
Cresson
Pink pepper

2 tbs of walnut mustard (A)
1/2 cup of heavy cream (A)
1tbs of white wine (A)
A pinch of consomme powder (A)
Salt & pepper

Step 1

Remove excess fat from chicken. Sprinkle salt and pepper on both sides.

Step 2

In a frying pan, heat the 2 tsp of olive oil over medium heat. Sauté the chicken skin side down, until lightly golden. Flip the chicken, cover and steam for 3 to 4 minutes on low heat. Remove the chicken from the pan.

Step 3

Clean the frying pan, add another 2 tsp of olive oil and sauté the sliced mushrooms on medium heat. Reduce heat to low, add ingredients (A) and simmer. Salt and pepper to taste.

Step 4

Serve the chicken with the sauce. Top up with cresson and pink pepper.