Chicken with French Mustard and Rosemary - Kyckling i sås med dijonsenap och rosmarin

CHICKEN WITH FRENCH MUSTARD

AND ROSEMARY

Kyckling i sås med dijonsenap och rosmarin

Serves 2

Chicken:

½ onion

1 garlic clove

½ tablespoon butter

10½ oz chicken thigh fillets

salt, pepper

0.6 cup white wine

0.4 cup water

1 tablespoon concentrated chicken fond

1 bay leaf

1 tablespoon French mustard, Dijon type

1 tablespoon fresh chopped rosemary

or 1 teaspoon dried rosemary

0.4 cup low-fat creme fraiche

½ tablespoon corn starch, Maizena type

For serving:

0.4 cup uncooked rice

5½ oz green beans

Cook the rice.

Peel and finely chop onion and garlic. Sauté in a saucepan with butter until the onion is tender. Add chicken and cook some more. Flavor with salt and pepper and add wine, water and chicken fond. Add bay leaf, cover and simmer for about 20 minutes.

Add mustard, rosemary and creme fraiche. Bring to a boil, thicken with corn starch and flavor to taste with salt and pepper. 

Boil the green beans in salted water for only just 2 minutes, then serve the chicken with rice and beans.

Enjoy!

Bella