Chicken Strips in Mustard Cream Sauce
Chicken breast provides complete protein, and cream gives the sauce a mellow richness. Mustard and paprika add a savory aroma, while the brief simmer keeps the meat tender. Serve at once; reheat leftovers gently so the cream sauce stays smooth.
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2 kg
Servings: 4 (1 serving ≈ 200 gram)
Digestion time: 2 hour
Complete protein: ✔
Cut the chicken breast (600 g) into strips; allow about 5 minutes. Season with table salt (4 g), black pepper (1 g), and paprika (2 g).
Heat olive oil (15 g) in a skillet for about 2 minutes. Fry the chicken for about 8 minutes, turning the strips occasionally, until golden in spots and fully cooked inside.
Add cream 20% fat content (150 g), mustard without sugar (20 g), and minced garlic (8 g). Simmer gently for about 8 minutes, until the sauce thickens slightly, then serve hot.
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