Chicken with mustard and cinnamon sauce

Again chicken?

Typical exclamation of those who do not have to spend your time thinking, what they eat today?
Yes, chicken again but today we “clothe” with a mustard sauce with a touch ofcinnamon. As always a dish without too many complications. You will need.

Chicken, obviously. Today I’ve used boneless leg (today were on offer).

Two tablespoons margarine or butter (think of your arteries).

1 clove garlic, pressed (optional)

2 onions

3 or 4 carrots

3 tablespoons flour

a glass of white wine

500 ml chicken stock (may be of brick)

2 tablespoons mustard

a cinnamon stick

Here we go:

We start browning the chicken in oil with two tablespoons of margarine. Remove the chicken. In the same oil fry the onions and carrots until they begin to brown.

Sprinkle the flour and cook a few minutes.


Add wine, chicken broth and mustard. When it starts to boil, add the cinnamon and chicken, cook (it takes about 40 minutes) if you want to do in the pressure cooker 15 minutes.
remove the chicken, and if this is necessary, raise the heat so the sauce thickens.Blend the sauce, and this is all


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