Ingredients (6 people)
1 chicken-1kg500 (or fillets)
100g of Comté
50 cl of thick cream
20 cl of white wine
1 good c to
1 of Dijon mustard 1 tsp of paprika
1 knob of butter
Brown chicken in butter, salt and pepper.
Arrange the chicken fillets once golden and arrange in an oven dish.
In the casserole, brown the onions, add the white wine.
Let a little reduce, then add the mustard, the county (keep a little county for the end of the recipe) and the paprika.
Stir well, and bring to a boil.
Finally, add the cream and pour over the chicken in the baking dish.
Sprinkle with grated cheese and bake for 30 minutes at 200 ° C.
Serve with rice.
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