Ingredients for 4 people:

4 chicken breasts, 8 stumps of chicory, 200ml cream, 1 tbsp grain mustard, salt and pepper, nutmeg 

Rinse the chicory well. Remove the hard bottom of the stumps and cut them in half, lengthwise.

Heat a splash of olive oil in a skillet and arrange the chicory stalks in it. Season with salt, pepper and nutmeg. Brown the chicory well for a few minutes and place the lid on the skillet. Let cook gently, over low heat for about 25 minutes. Add a dash of water if necessary.

Meanwhile, season the chicken breasts with salt and pepper and fry until golden brown in a hot pan. Turn the heat down a bit and let the fillets continue to fry gently for about 7-8 minutes, depending on thickness. Remove the chicken breasts from the pan and keep warm under aluminum foil.

Deglaze the pan with the cream. Turn up the heat to allow the sauce to reduce. Add the mustard and reduce to the desired thickness. Taste and season with salt and pepper if necessary.

Serve the braised endives with the chicken breast and mustard sauce.

source: lekker van bij ons