Quick recipe: chicken fillet in almond breadcrumbs with mustard-honey sauce

Ingredients (for 4 servings):

• 
  two chicken breasts, cut along


• 
  120 - 160 g of almond flour


• 
  1 - 2 tbsp. l. olive oil


• 
  salt, pepper, spices to taste

For sauce:

• 
  1 cup chicken broth


• 
  50 - 60 g Dijon mustard


• 
  3 - 4 tbsp. l. maple syrup or honey


• 
  1 tbsp. l. rice vinegar


• 
  ½ tsp. chopped onion


• 
  ½ st. l. finely chopped fresh rosemary


• 
  1 tbsp. l. cornstarch dissolved in 2 tbsp. l. water

Cooking method:

1. 
   Combine the sauce in the frying pan - chicken broth, mustard, honey, vinegar and onion, add salt and pepper. Bring to a boil over a small fire


2. 
   When the mixture begins to boil - enter a starch solution and, stirring, cook until thick. Add fresh rosemary to the sauce and remove from heat


3. 
   Chicken breast grate inside and on all sides with salt, pepper and seasonings, carefully roll in almond flour


4. 
   Preheat the olive oil in a frying pan and fryfillet in breadcrumbs over medium heat for 10 minutes on each side - until a golden crust appears. Put the breasts on a serving dish and pour it with mustard-honey sauce


5. 
   Serve hot with greens or salad