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Chicken breast with honey sauce

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25 June 2011
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Amounts for servings:
1 gram nutmeg
1 piece of leek
5 spoons of sour cream
20 grams salt
50 grams butter
50 grams honey
30 grams hot mustard
50 mililiters cider vinegar
100 mililiters white wine
Easy Easy Easy
Preparation time: 10 minutes
Cooking time: 20 minutes
Nutritional Information (one serving):
609 cal
Omega 3
164 mg
Omega 6
4864 mg
Vit. A
388 IU
Vit. B9
14 mcg
Vit. K
8 mcg
47 mg
2 mg
39 mg
2 mcg
102 mg
Recipe tips
Pass the chicken fillet through flour before rubbing with mustard, so that the mustard stays on and the chicken becomes rosy.
1. Peel and dice the leek. Cut the chicken fillets in halves and season with salt, pepper and rub with hot mustard.

2. Fry the leek in about 25 g of butter, until glassy. Then add white wine, sour cream, salt, pepper and nutmeg. Simmer for 5 minutes.

3. Dissolve the spice mixture in 300 ml of water and pour it onto the fried leek. Then add honey and cider vinegar. Let about one third of the liquid to evaporate, then add a little butter and remove from the fire.

4. In the rest of the butter fry the chicken fillet for about 6-8 minutes, until rosy, then serve hot with the leek sauce on top.

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