Baked chicken breast wrapped in puff pastry with a creamy typically French mustard sauce, served in a simple manner with asparagus beans and garnished with parsley.
4 chicken breasts
2 sheets frozen puff pastry
15 g [0,5 oz] butter
1 small onion, finely chopped
2 tablespoons Dijon mustard
1 1/2 dl [0,3 pt] cream
parsley for garnish
 Thaw the puff pastry according to package directions. Cut each sheet in two and roll them out so the chicken breasts can be wrapped in them. Brush with milk or water.
 Bake the chicken breasts on the middle shelf in the oven at 190° C / 375° F for about 30 minutes.
 Saute onion golden in butter. Stir in mustard and add the cream. Simmer the sauce for 2-3 minutes. Arrange the chicken on a warm serving plate and pour some of the sauce over it. Server the rest separately.
 Garnish with parsley and serve with asparagus beans.