4 chicken breasts
500 ml of cream
4 teaspoons mustard
1 teaspoon butter
2 tablespoons cognac or brandy
1 sweet onion
200 g basmati rice
Boil in plenty of salted water basmati rice, following package directions.
Chop the onion (we use one hand to the mustard sauce and the other to skip the rice).
In a sauté pan with butter half onion, when transparent add the mustard and cognac, let the alcohol evaporate, add the cream until thickened to sauce texture and add salt if necessary.
Lightly fry the remaining onion in olive oil until translucent, add the raisins that have previously soaked in cognac sauce and add the basmati rice and sauté.
Roast the chicken breasts in a skillet or griddle until golden, season.
Serve the chicken breasts with mustard sauce and basmati rice.