polish

Chicken Cutlet in Mustard Cream Sauce with Braised Leeks

Name: Chicken Cutlet in Mustard Cream Sauce with Braised Leeks
Yield: 1 serving
Cuisine: polish
Ingredients: 201 g chicken breast, pounded thin; 201 g leek, sliced; 67 g sour cream; 134 g chicken broth, low sodium; 22 g whole grain mustard; 9 g butter; 9 g rapeseed oil; 7 g garlic, minced; 11 g lemon juice; 1 g salt; 0.56 g black pepper

This braised dish pairs chicken breast, pounded thin with leek, sliced, sour cream and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

36 g Carbohydrates

34 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

201g chicken breast, pounded thin 213 kcal
201g leek, sliced 123 kcal
67g sour cream 133 kcal
134g chicken broth, low sodium 8 kcal
22g whole grain mustard 15 kcal
9g butter 65 kcal
9g rapeseed oil 80 kcal
7g garlic, minced 10 kcal
11g lemon juice 3 kcal
0.56 tsp (1g) salt 0 kcal
0.28 tsp (1g) black pepper 1 kcal

Cooking instructions

rapeseed oilsaltblack pepper
Season the chicken with salt and pepper. Heat oil in a skillet over medium-high and sear chicken 4-5 minutes per side until cooked through; transfer to a plate.
leekbutter
Lower heat to medium. Add butter and sliced leeks; cook 6-7 minutes until soft, stirring often.
chicken brothwhole grain mustardgarlic
Add garlic and cook 30 seconds. Stir in mustard, then pour in broth and simmer 2 minutes, scraping up browned bits.
sour creamlemon juice
Stir in sour cream and simmer gently 1-2 minutes until glossy (do not boil hard). Return chicken to warm through and finish with lemon juice.