Chicken Breast With Mustard and Apple Cider Sauce

Difficulty:

Medium
25

minutes

Servings:

2
A recipe allowed in a diet.

Try this straightforward, unpretentious dish as soon as possible. The mustard and apple cider vinegar sauce brings a tangy, acidic flavor to the well-known crunchy texture of breadcrumb-coated fried chicken breast. And when preparing this sauce, grind the peppercorn using a grinding mortar.

Nutritional Chart

Calories: 1035 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 57 g
  • 45 g
  • 96 g

Ingredients Needed for Chicken Breast With Mustard and Apple Cider Sauce


For the sauce:

2 garlic cloves
1 tablespoon mustard
1 teaspoon peppercorn
¼ cup apple cider vinegar
½ teaspoon salt
½ tablespoon olive oil

Cooking the chicken breast:

10 ounces of chicken breast, halved
salt
pepper
1 cup flour
3 eggs
3 tablespoons of milk
1 cup breadcrumbs
vegetable oil

For garnishing:

4 ounces of arugula
1 pear slices, julienned
dried cranberry
2 ounces of blue cheese

How to Make Chicken Breast With Mustard and Apple Cider Sauce

For the sauce:
    Cooking the chicken breast:
    1. Add the flour, egg wash, and breadcrumbs separately on 3 small platters. Rub salt and pepper on both sides of the halved chicken breast. Coat both chicken breast halves with flour, egg wash, and breadcrumbs.
    2. Heat the vegetable oil in a skillet over medium heat. Cook the chicken breast on both sides until golden brown.
    3. Serve the chicken breast sliced, on a bed of arugula, garnished with pear, dried cranberries, and blue cheese. Add mustard-garlic sauce, too.
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