Summary

Ingredients

• 400 g potato (s), peeled and weihed
• 2 tablespoon clarified butter
• salt and pepper
• 2 chicken breast fillet (s), approx. 160 g each
• 60 g onion (s), cut into wedes
• 120 ml white wine
• 2 tablespoon sage leaves, dried
• 2 apples, approx. 300 g
• 160 ml cream
• 1 teaspoon chicken broth, instant
• some sauce thickener, lighter

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Instructions

1. Cut the potatoes into wedges and cook half-cooked in about 8-10 minutes. Cut into the thicker side of the chicken breast fillets, fold open and pound them a little wide.
2. Peel the apples, cut out the core and cut into slices. Fry the potatoes in a pan with 1 tablespoon of clarified butter for about 5 minutes until they are cooked. Season a little.
3. Season the chicken schnitzel with salt and pepper and fry in the clarified butter in a larger pan for 2 minutes, then remove. Brown the onions in the frying fat. Add apple slices and sage. Deglaze with white wine and cream and season with chicken broth. Add the chicken schnitzel and simmer for 2-3 minutes. Arrange the finished potatoes and the schnitzel on 2 plates. Thicken the sauce with a little sauce thickener and pour over the schnitzel.
4. Tip: If you have fresh sage leaves, you can use a little less than the dried leaves.