Pearly-thigh with mustard sauce

Ingredients for Pearly-thigh with mustard sauce

Instructions for Pearly-thigh with mustard sauce

To prepare the Pearly-thigh with mustard sauce recipe, please follow these instructions:

Whip the eggs together. Chop the spices well and mix them with the grated lemon peel.

Pan the pearly thighs with eggs and grate on the side without skin and brush them light brown on both sides. Let the slice be clear in olive oil. Add a little water and allow to stand at low heat for 5 minutes.

Add the wine and let it boil. Then add dijonsennep and dilute with soup. Taste the sauce with sugar if it is too sour.

The server pearl chicken cut well with the sauce beneath and adorned with small rosemary notes.