Chicken fillet in honey-mustard marinade with apple-calvados sauce
Chicken fillet goes well with all kinds of sweet sides. I prepared a juicy baked chicken fillet, brushed with a honey-mustard marinade during cooking and served with a fresh apple-calvados sauce. Aromatic and slightly spicy chili was ideally suited to the food.
Preparation time: 45 minutes
Level: Easy
Quantity: for two
Ingredients:
Two chicken fillets
1 tbsp dijon mustard
1 tablespoon of liquid honey
2 apples
50 g of brown sugar
Cooking oil for browning chicken
Black pepper and sea salt to taste
To serve, raw salad and fresh chili slices.
The honey-mustard mixture left over from cooking the chicken is very good as an additional sauce
Preparation:
- Pour a small splash of cooking oil into a thick bottom pan, heat to a higher than medium temperature and brown the chicken fillet for about 3 minutes until it is nicely browned on all sides.
- Season the chicken fillet with salt and pepper. Mix the honey and mustard together and brush the chicken fillets with this mixture.
- Heat the oven to 200 degrees C and cook the chicken fillets in the oven for 30 minutes.
- While the chicken fillet is cooking, peel the apples and cut into the pieces of suitable size, pour the apple pieces into the pan, add sugar, season lightly with black pepper and salt and heat to medium heat. The sugar caramelizes, the apple begin to release juice. Stir the sauce from time to time until the liquid has reduced and the apple pieces have become soft. Add 3 tablespoons of calvados and simmer for another 2-3 minutes, stirring, until the alcohol evaporates.
- Cut the chicken fillet into slices, place on a plate and top with the apple-calvados sauce, serve with a raw salad and cut some chili wheels. It is also suitable to add the mustard-honey sauce left over from cooking the chicken to the salad.
Ready!!
