Chicken Breast with Mustard Sauce

Ingredients

• 500 g broccoli florets
• Salt
• 600 g Chicken breast fillet
• 1 tbsp plant oil
• 1 untreated orange (juice and zest)
• 150 ml poultry broth
• 150 g light cream
• 2 tbsp grainy mustard
• 1 tbsp butter
• Pepper
• Nutmeg (freshly grated)

Instructions

1. 1.

   Rinse the broccoli and cut large florets in half. Blanch in salted water for about 4 minutes. Shock in ice water and drain.

2. 2.

   Rinse the chicken, pat dry and slice into thin strips. In a hot non‑stick pan with oil, brown the strips until golden, then remove. Clean the pan and pour in orange juice, zest, and broth. Reduce for a few minutes. Stir in light cream and mustard, season with salt. Return the chicken strips to the sauce and simmer 2–3 minutes over low heat.

3. 3.

   In another pan lightly brown butter and toss in broccoli. Season with salt and pepper.

4. 4.

   Plate the broccoli with the chicken on bowls, grate nutmeg over top, and serve.