Chicken Breast in Mustard Cream Sauce with Rice

1. 1 Long-grain ricepack 800 g ≈ $1.94 70 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 190 g
3. 3 Mustard 13 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 75 g
5. 5 Onions≈ $1.60 per kg 70 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and cook in salted water for 15–18 minutes until tender, then drain.

2. Slice the onion⁵ into half-rings and sauté in oil for 3–4 minutes until just translucent.

3. Cut the chicken² breast into strips, season with salt, and cook with the onions⁵ for 6–8 minutes until golden-brown.

4. Stir in the mustard and sour⁴ cream, mixing well.

5. Simmer the sauce on low heat for 3 minutes until it just begins to bubble; the chicken² is done when no pink remains inside.

6. Serve over the rice.