Chicken fillet with mustard sauce and broccoli

Name: chicken fillet with mustard sauce and broccoli
Total time: 15 min
Yield: 4
Ingredients: 400 gram chicken breast; 60 gram butter; 250 ml creme fraiche; 1 tablespoon mustard; 100 ml orange juice; 700 gram minicrills; 600 gram broccoli bunch

Ingredients

400 gram chicken breast
60 gram butter
250 ml creme fraiche
1 tablespoon mustard

100 ml orange juice
700 gram minicrills
600 gram broccoli bunch

Directions

Cut the chicken fillets into coarse pieces and sprinkle with salt and pepper.
Heat one third of the butter in a skillet and fry the chicken on high heat in 2-3 minutes around brown.
Mix in a bowl the crème fraîche with the mustard, the orange juice and some salt and pepper and pour this in the chicken breasts.
Let the chicken cook over 10 minutes on a low heat, shovel regularly.
Heat the remaining butter in a large frying pan and fry the potatoes on high heat around golden brown.
Boil the broccoli florets in a pan with plenty of boiling water in 4 minutes until al dente.
Drain them in a colander.
Put the chicken with sauce on plates and divide the baby potatoes and broccoli next to it.