Mustard chicken breasts
Instructions
Beat well the chicken breast, add salt, pepatela and infarinatela.
Heat the butter in a pan and then the meat into saucepan, lively fire, cooking 5 minutes per side.
When it is cooked, keep it aside from warm.
Meanwhile, in a bowl diluted mustard with the yoghurt, add the egg yolks and mix well.
The meat in the Pan, pour the mixture and Cook, stirring constantly, until it congeals.
Pour over the meat, sprinkle with chopped herbs and serve hot or warm.
Ingredients and dosing for 4 persons
- 750 g of chicken breasts in scallops
- 2 tablespoons of flour
- 30 g of butter
- 1 1/2 tablespoons of mustard
- 4 tablespoons of whole yoghurt
- 2 egg yolks
- Chives (or parsley)
- Salt
- Pepper