Chicken breast

Chicken breast with mustard structures

Debic Culinaire Original !D Magazine


For 10 servings

Chicken breast

10 chicken breasts with skin

500 ml Debic Roast & Fry

Mustard sauce

500 ml Debic Culinaire Original

15 g anchovy

50 ml white wine

50 g mustard

Bunched carrot

3 bunches of carrots

(purple, orange, yellow)

150 ml Debic Roast & Fry

30 g chives


Sweet and sour mustard seed

100 g mustard seed

100 ml sushi vinegar

200 ml water

30 g sugar


2 trays mustard cress


Chicken breast

Vacuum-pack the chicken breasts with Debic Roast & Fry, cook at 60°C for 90 minutes, then leave to cool. Boil the mustard seeds together with the other ingredients until the seeds are soft.

For the sauce, heat the culinary cream and add the anchovy. Reduce to sauce thickness, then add mustard and white wine.

Blanch the carrots, then mix with Debic Roast & Fry and salt.


Fry the chicken breasts, then cut them into slices.

Roast the carrots in a pan and add the chives.

Arrange the chicken on the plates and the carrots next to it.

Garnish the dish with mustard sauce, mustard seeds and mustard cress.