Chicken escalopes with mustard sauce
Thick meat or poultry fillets are more difficult to eat for many people, and especially the smallest ones, so preparing them in schnitzels is a recurring idea. In these chicken escalopines with mustard sauce it will be very important precisely, this last one that is what we are going to napar with. Therefore, do not skimp on buying a good mustard, your palate will thank you.
Ingredients: 6 chicken breasts, 3 tablespoons of French mustard, 3 tablespoons of oil, 3 deciliters of defatted meat broth, 2 tablespoons of chopped dill, 1 teaspoon of flour starch, pepper and salt. To accompany: 18 small tomatoes, 100 grams of mushrooms, 1 shallots, 1 tablespoon of chopped parsley, 1 deciliter of oil, salt and pepper.
preparation: We wash the tomatoes, cut the top off them, sprinkle them with salt and leave them upside down for 20 minutes. Heat half the oil in a pan, sauté the shallots and the finely chopped mushrooms in it, add the chopped parsley and season. Place the tomatoes in a baking dish and cover the top with the previous preparation, sprinkle them with the remaining oil and put them in the preheated oven at 200 ºC for 8 to 10 minutes.
With a very sharp knife, we remove the fat and the nerves of the breasts well and cut them into fine scallops. Heat the oil and sauté the scallops on the sides, until they are golden brown and reserve them hot in the serving dish. Deglaze the pan with the meat broth and add the mustard and the flour starch, let it cook for about 4 minutes, season with salt and pepper and add the dill, bringing it to a boil.
Now we only have to napar the scallops and accompany them with the stuffed tomatoes.