Recipe of Super Quick Homemade ESCALOPE de POULET, SAUCE CRÉMEUSE à la MOUTARDE à L'ANCIENNE

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy ESCALOPE de POULET, SAUCE CRÉMEUSE à la MOUTARDE à L'ANCIENNE. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make ESCALOPE de POULET, SAUCE CRÉMEUSE à la MOUTARDE à L'ANCIENNE is Pour 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook ESCALOPE de POULET, SAUCE CRÉMEUSE à la MOUTARDE à L'ANCIENNE using 8 ingredients and 2 steps. Here is how you cook it.

Une recette simple, et gourmande...... avec le bon goût subtil de la moutarde à l'ancienne

Ingredients and spices that need to be Prepare to make ESCALOPE de POULET, SAUCE CRÉMEUSE à la MOUTARDE à L'ANCIENNE:

1. 1 oignon émincé finement
2. 3 gousses d'ail pilées ou râper
3. 1 càs bien bombée de moutarde à l'ancienne
4. 2 càs de miel
5. 2 càs de crème fraîche épaisse ou 20 cl en liquide
6. 1 bonne pincée de sel (attention la moutarde est salée)
7. 1/2 càc de poivre, autant pour le curcuma
8. 3 càs d'huile de tournesol

Instructions to make to make ESCALOPE de POULET, SAUCE CRÉMEUSE à la MOUTARDE à L'ANCIENNE

1. Pour commencer, coupez la viande en lanières dans l'épaisseur, et assaisonner de sel (très peu, la moutarde est déjà salée, et de poivre Dans une sauteuse, chauffer l'huile bien chaude, faire revenir les lanières de poulet pendant 3 à 4 mn Puis ajouter l'oignon émincé, laisser suer une bonne minute Ensuite ajouter l'ail pilées, remuer ;) Ajouter le curcuma, remuer bien ensemble
2. Puis ajouter la moutarde à l'ancienne, la crème fraîche et le miel, bien mélanger le tout bien ensemble ;) Portez à ébullition, et laisser mijoter sur feu doux quelques minutes, le temps que la sauce épaississe. Rectifier l'assaisonnement si nécessaire, c'est prêt

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