Chicken in Mustard Sauce with Homemade Noodles and Spinach Leaves

For the chicken in mustard sauce, cut the chicken breast fillet into pieces. Heat olive oil and butter in a pan, add chicken pieces and fry for 3 minutes.

Finely chop onions, add, turning occasionally. Stir flour into the pan, add mustard, creme fraiche and chicken stock and stir well.

Rinse thyme, pluck leaves into pan, season with nutmeg and salt and simmer. Peel the bell bell pepper and dice with the carrot, add and simmer. Season again with salt and pepper.

For the homemade pasta, knead all the dough ingredients well, the dough should be smooth. If it is still too hard, add a little water until the dough is right. Let it rest for about 30 minutes at room temperature.

Roll out the dough about 2 mm thin (pasta machine) and cut into wide strips. Put into boiling salted water and drain after 2 minutes. Melt butter in a pan and toss the pasta in it.

For the spinach leaves, wash the spinach, remove the stems and chop coarsely. Finely dice the shallots and sauté in a pan. Add the garlic and spinach and sauté until the spinach collapses. Season with salt, pepper and nutmeg.

Serve the chicken in mustard sauce with the homemade pasta and spinach leaves.

Preparation Tip:

Polenta is also suitable as a side dish for the chicken in mustard sauce.

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