Summary

Ingredients

• 2 chicken breasts (corn chicken breasts) with skin, approx. 30 g each
• 2 carrot (s)
• 1 zucchini
• 1 kohlrabi
• 200 g spinach, cleaned
• 3 tablespoon lentils, (beluga lentils)
• Oil, (rapeseed oil with butter flavor)
• butter
• salt and pepper
• sugar
• Champagne foam:
• 125 ml poultry stock
• 125 ml champagne or good sparkling wine
• 100 ml cream
• 100 ml cream, whipped
• 1 shallot (s), finely diced
• 1 teaspoon butter
• salt
• sugar

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Instructions

1. Peel the carrots and kohlrabi, wash the zucchini and peel the pearls from the vegetables with a ball cutter (15 mm). Remove the stems from the spinach leaves, wash them thoroughly and spin dry.
2. Season the chicken breasts with pepper and salt and fry them in rapeseed oil for a total of 10 minutes on both sides. Place the pan in the oven preheated to 80 ° (top and bottom heat) for 25 minutes.
3. Put on the lentils with water and cook for 25-30 minutes. Drain, stir in 1 teaspoon butter and season with salt and a pinch of sugar.
4. For the champagne foam, melt the butter in a saucepan and sweat the shallot cubes colorless in it. Top up with the poultry stock, champagne and the liquid cream, reduce everything to half and season with salt and sugar. Pass through a hair sieve and froth up with the whipped cream and the hand blender before serving.
5. Cook the vegetable pearls in 1 tablespoon of melted butter with the addition of 2 tablespoons of water over low heat. Season with salt and sugar. When the water has boiled away, the pearls are firm to the bite.
6. Simmer the spinach in 1 tablespoon of melted butter until it has collapsed. Season with salt and a pinch of sugar.
7. Place the chicken breasts on the plates and spread the spinach with the vegetable pearls and the lentils around them. Cover with the foamed champagne sauce and serve immediately.