**Dinner • Meat • up to 30 min • Frying Pan • Airfryer** Sugar-free • Gluten-free
**INGREDIENTS:**
* Chicken fillet – 200 g * Mustard – 1 tablespoon (15 g) * Cream – 2 tablespoons (30 ml) * Butter – 10 g * Spices – to taste
**PREPARATION – FRYING PAN:**
* Cut the chicken into pieces. * Heat the pan and add the butter. * Fry the chicken until browned. * Add mustard, cream, and spices. * Simmer over low heat for about 10 minutes.
**PREPARATION – AIRFRYER:**
* Mix the chicken with the mustard and spices. * Transfer to an ovenproof dish. * Bake at 180°C for 12–14 minutes. * Stir after 7 minutes. * For the last 3 minutes, add the cream and gently fold in.
📊 **KETO (1 serving):**
*Calories ~430 kcal • Fat ~30 g • Protein ~35 g • Net Carbs ~3 g*
💡 **TIP:**
*Add the mustard before the cream – the sauce will be more aromatic.*
