Chicken Pan with Bacon and Mustard Sauce - Kycklingpanna med bacon och senapssås

CHICKEN PAN WITH BACON AND MUSTARD SAUCE

Kycklingpanna med bacon och senapssås

Serves 4

1 lb chicken breast fillets

1 tablespoons butter

5 oz streaky bacon

Sauce:

1.6 cups pan juices and water

2 tablespoons concentrated veal

or chicken fond

0.8 cup low-fat creme fraiche

1 tablespoon Dijon mustard

1 tablespoon redcurrant jelly

some curry

some paprika

1 teaspoon Chinese soy sauce

3 tablespoons flour

Decoration:

3 tablespoons chopped chives

Cut the chicken fillets in pieces and brown in butter. Flavor with salt and pepper. Shred and fry the bacon separately.

Sauce:

Rinse out the pan with water and strain into a saucepan. Measure up to 1.6 cups. Add remaining ingredients for the sauce and bring to a boil. Transfer the chicken to a wide, shallow frying pan and pour on the sauce. Simmer for about 5 minutes.

Decoration:

Sprinkle with bacon and chives. Serve with boiled rice, asparagus and tomatoes.

Enjoy!

Bella