Summary

Ingredients

• 2 chicken breast fillet (s) 180 g each, peeled and diced
• 1 piece (s) celeriac (small )
• 0.5 ½ onion (s)
• 1 leek
• 300 ml poultry broth
• 3 tablespoon wine, white
• 1 teaspoon calvados
• 2 tablespoon whipped cream
• 2 tablespoon oil (germ oil)
• 1 teaspoon cornstarch
• 100 g mushrooms, fresh
• salt and pepper
• 1 clove garlic
• Lemon (s) - peel, untreated, 1 strip it
• 1 teaspoon pepper - grains, red, pickled
• 1 tablespoon chives, cut into rolls
• 1 small bay leaf

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Instructions

1. Peel the onion and celery and cut into small cubes. Clean and wash the leek and cut into strips. Sweat the vegetables in a little heated germ oil. Salt the chicken breast cubes and dust with cornstarch. Braise in the vegetables without letting the color take off. Deglaze with white wine and calvados and fill up with poultry stock.
2. Add the bay leaf, garlic and lemon peel and gently steam the meat for about 10 minutes until soft. Fish out the bay leaf, garlic clove and lemon peel again.
3. Clean the mushrooms, quarter them and add to the saucepan with the drained red peppercorns and whipped cream. Bring to the boil briefly. Serve sprinkled with chives.
4. Rice goes well with it.