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Poultry with Leek and Mustard Sauce
Ingredients
| 3 stalk(s) | leek, sliced |
| 600 g | turkey or chicken breast, sliced |
| 4 tbsp | oil |
| 1/4 l | vegetable stock |
| 1 tbsp | mustard |
| 130 g | single cream |
| salt and pepper | |
| 1 tbsp | garden cress |
| 1 tbsp | parsley, chopped |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
In a saucepan, heat 2 tablespoons of oil. Add the leek and sauté over low heat for 2-3 minutes, stirring constantly. Remove the leek and set aside.
Add the remaining oil and the poultry. Fry over low heat for 2-3 minutes. Return the leek and add the stock. Bring to a boil. Reduce the heat. Stir in the mustard and the cream and simmer over low heat until creamy. Season to taste with salt and pepper.
Sprinkle with cress and parsley and serve..
Add the remaining oil and the poultry. Fry over low heat for 2-3 minutes. Return the leek and add the stock. Bring to a boil. Reduce the heat. Stir in the mustard and the cream and simmer over low heat until creamy. Season to taste with salt and pepper.
Sprinkle with cress and parsley and serve..
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