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. Peel and cut potatoes into wedges. Bring salted water to a boil, add potatoes, and cook for 8-10 min until partially tender. Drain well.
2. Cut horizontally into the thicker side of each chicken breast, fold open like a book, and pound to about 5 mm thickness.
3. Peel apples, remove cores, and cut into slices.
4. Heat 1 tablespoon clarified butter in a frying pan over medium heat. Add drained potatoes and fry for 5 min until golden and cooked through. Season with salt and pepper. Transfer to a plate.
5. Pat chicken breasts dry and season both sides with salt and pepper. Heat remaining 1 tablespoon clarified butter in a larger frying pan over medium-high heat. Fry chicken for 2 min per side until golden. Remove to a plate.
6. In the same pan over medium heat, add onions and cook for about 2 min until softened. Add apple slices and 2 tablespoon dried sage leaves. Pour in 120 ml white wine and 160 ml cream. Stir in 1 teaspoon instant chicken broth.
7. Return chicken to pan and simmer for 2-3 min. Check that chicken has reached 74°C (165°F) in the thickest part.
8. Place cooked potatoes and schnitzel on 2 plates. Stir sauce thickener into sauce until desired thickness is reached, then pour over schnitzel.