Poularde in Honey Mustard Sauce

Ingredients

• 300 g band noodles
• Salt
• green zucchini
• yellow zucchini
• 600 g chicken breast fillets (4 fillets)
• 1 large apple
• 3 stalks tarragon
• 1 tbsp Maille mustard with tarragon
• 2 tbsp oil
• Pepper
• 2 tbsp butter
• 1 tbsp flour
• 375 ml vegetable broth (instant)
• 125 g heavy cream
• 1 tbsp Maille Dijon honey mustard
• apple slice for garnish
• caper flowers for garnish
• wooden skewer

Instructions

1. 1.

   Cook noodles in boiling salted water according to package instructions.

2. 2.

   Clean and cut zucchini into long strips. Wash chicken fillets, pat dry and slit a pocket in each. Wash apple, quarter it, remove core. Cut flesh into small pieces. Pull tarragon leaves from stalks. Mix apple pieces with Maille mustard and tarragon leaves, fill pockets and secure. Heat oil. Brown fillets all sides. Season with salt and pepper, cook about 15 minutes over medium heat.

3. 3.

   Melt one tablespoon butter, sauté flour. Add broth and cream while stirring constantly, bring to a boil and simmer 2–3 minutes. Season with salt, pepper and Maille honey mustard.

4. 4.

   Heat one tablespoon butter. Sauté zucchini strips. Season with salt and pepper. Toss in noodles. Serve poularde in honey mustard sauce garnished with apple slices and caper flowers.