Chicken breast in french mustard & milk cream

  • Preparation: 10 Minutes
  • Cooking: 12 Minutes
  • Servings: 2 people
  • Cost: Medium


  • 400 g chicken breast (very thinly sliced)
  • 5 spoons milk
  • 3 spoons french mustard
  • 2 spoons extra virgin olive oil
  • 1 bouquet fresh rosemary
  • q.s. fresh parsley
  • q.s. salt & pepper



    • – dry the chicken breast slices with kitchen paper;
    • – put the mustard and the milk in a bowl an blend them together;
    • – pour the oil onto a saucepan, put it on the stove on medium heat;
    • – bring the oil to heat, then add the fresh rosemary;
    • – put the chicken breast slices onto the hot oil and brush them with half of the mustard and milk cream;
    • – turn the chicken breasts on the other side and brush them with the remaining cream;
    • – cook for about 6 minutes, then turn again the slices on the other side;
    • – add salt and pepper and cook for another 6 minutes;
    • – the sauce is not supposed to dry out during the cooking. Eventually, pour some milk accordingly;
    • – serve topped with fresh chopped parsley



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