I’ve made many variations of this recipe, but the essence is the same.
This time I sautéed onion and garlic in olive oil and butter (low heat to avoid burning). I added the diced chicken that I didn’t have time to season beforehand, so I added the seasonings to the pan: salt, pepper, a pinch of nutmeg and 1 tablespoon of balsamic vinegar.
I then added 1 tablespoon of common mustard, 1 tablespoon of Dijon mustard (I used L’ancienne which has whole grains) and 3 tablespoons of Tirolez ricotta cream (you can replace it with cream) . I diluted it with a little milk and sprinkled parsley.
Mustards I used:
Good to change the chicken, because something more boring than chicken breast is about to be born, right?
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