Chicken fillet in cranberry-mustard sauce

Name: Chicken fillet in cranberry-mustard sauce
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Ingredients: 600 g chicken fillet; 1 tsp onion powder; 1 tsp dried thyme; 60 g butter; 2 tbsp flour; 0.5 tsp mustard powder; 360 ml chicken broth; 180 ml cranberry juice; 40 g dried cranberries; to taste salt; to taste black pepper

Chicken fillet stewed in a sauce made of cranberry juice, dried cranberries, and mustard.

Total: 26 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 552
Protein: 72 g
Fat: 20 g

Ingredients

for 4 servings

chicken fillet600 g
onion powder1 tsp
dried thyme1 tsp
butter60 g
flour2 tbsp
mustard powder0.5 tsp
chicken broth360 ml
cranberry juice180 ml
dried cranberries40 g
saltto taste
black pepperto taste

Method

6 steps

Rub the chicken fillet with onion powder, thyme, salt, and pepper.
Melt 30 g of butter in a skillet over medium heat. Fry the chicken fillet until golden brown, about 5 minutes on each side, then transfer to a plate.
Add the remaining butter to the same skillet. Stir in the flour and mustard powder, and cook for one minute.
Gradually pour in the broth and cranberry juice, and add the dried cranberries. Bring to a boil, stirring occasionally.
Simmer the sauce for about 6 minutes until thickened.
Return the chicken fillet to the skillet, reduce the heat, and stew for another 5 minutes until cooked through. Add salt and pepper to taste before serving.