Whipped out the German cookbook tonight for a bit of a change in scenery. Ange is mad on mustard at the moment so this one caught my eye with a marvelous creamy mustard and sage sauce. It would work well with steak too and you could also substitute chips for mash or roast potatoes.
Chicken breast was cut into strips then fried in olive oil and butter until golden. I think i overcooked mine slightly waiting for the colour to grab me.
Meanwhile for the sauce heat up 200ml cream with 2 tbs of chicken stock, don’t boil. Add in 3 tbs of wholegrain mustard, 1 tbs Dijon mustard, 1 tbs freshly chopped sage and juice of 1/2 lime, stirring to combine. Just keep that warm while you continue the chicken. There’s plenty of sauce for leftovers too!
For the kale, my simple way that Rick Stein does it is prepare it by taking it off the stalk, rip into pieces and then place into a large saucepan with a little water in the bottom, add some salt and then continue to stir until it wilts, maybe a couple of minutes.
Serve on warmed plates and enjoy the sauce.
As i said on Instagram, i was just dunking whole chips into the sauce afterwards, so addictive.
It’s worth making this meal just for the sauce if this widens your hungry eyes.