Salsa de crème fraîche para pollo con mostaza y eneldo

Ingredientes

• 4 chicken breasts ((Note 1))
• 1 tbsp neutral oil
• 4 cloves garlic
• 150 ml white wine ((Note 2))
• 400 ml crème fraîche ((Note 3))
• 4 tsp mustard ((Note 4))
• 1/2 tsp black pepper
• 1/2 cup water
• 1/2 cup Parmesan
• 12 g dill ((Note 5))
• 1 lemon (zest)
• salt (to taste)

Preparación

1. 1

   --- Prepping the chicken ---

2. 2

   Pound the chicken breasts using a meat tenderiser or rolling pin until 1cm or just under 1/2 inch thick and season with salt. (Note 6)

3. 3

   Heat a large pan or skillet over medium-high heat. Add the oil and sear the chicken breasts for about 2-3 minutes on each side, or until they are nicely browned and cooked through. Then remove the chicken from the pan and set it aside.

4. 4

   --- Crème fraîche sauce ---

5. 5

   In the same pan, reduce the heat to medium. Add minced garlic and sauté for about 1 minute until fragrant.

6. 6

   Pour in the white wine and let it simmer for 2-3 minutes, until it is reduced by half.

7. 7

   Reduce the heat to low and stir in the crème fraîche. mustard, black pepper, and water. Allow the sauce to simmer gently for about 5 minutes, allowing the flavours to combine and the sauce to thicken slightly.

8. 8

   Stir in the grated Parmesan cheese. Continue to cook the sauce for an additional 2-3 minutes until the cheese melts. Then add the dill, lemon zest and salt to taste. (Note 7)

9. 9

   Return the seared chicken breasts to the pan and spoon on some of the sauce to coat them evenly.

10. 10

    Serve immediately with boiled or mashed potatoes and green veg.