Summary

Ingredients

• 600 g chicken breast fillet (s)
• 500 g apples, e.., Braeburn
• 500 g leek, the white it
• 125 ml chicken broth
• 125 g crème fraîche
• 50 g sunflower seeds
• butter
• Oil (rapeseed oil)
• salt and pepper
• Nutmeg, freshly grated
• 1 teaspoon corn flour

For the marinade:

• 2 tablespoon honey
• 3 tablespoon soy sauce, light
• 2 tablespoon chilli sauce, sweet
• 1 tablespoon sherry
• 1 teaspoon ginger, very finely chopped
• 1 clove (s) garlic, pressed

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Instructions

1. Mix the marinade with all the ingredients thoroughly and marinate the fillets in it for at least 30 minutes, preferably overnight.
2. Carefully roast the sunflower seeds in a non-fat frying pan and set aside.
3. Clean the leek sticks and cut into thin rings. Quarter the apples, peel them, remove the core and cut into slices. Sweat both briefly in butter and deglaze with chicken stock. Stir in the crème fraîche, season with pepper, salt and nutmeg and simmer gently for about 10 minutes. If the vegetables are still too runny, mix the cornmeal in a little water and bind the vegetables with it. Just before serving, mix in the roasted sunflower seeds.
4. Take the breasts out of the marinade, pat dry with kitchen paper and fry in a little rapeseed oil on both sides over medium heat. The whole thing takes a maximum of 6-10 minutes depending on the thickness. Let the meat rest for about 5 minutes after roasting, keeping it warm. The breasts should be well done, but not quite even, the meat kernel should still have a moist shine when sliced in the middle, but should have lost its glassy appearance.
5. Cut the meat into slices and arrange on top of the vegetables. Serve with boiled and sliced potatoes.