Flambéed Chicken Breast Fillets in Pepper Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- a bit salt
- some pepper
- some paprika powder, noble sweet
- some butter, for frying
- 2 cl whiskey
- 1 cup crème fraîche (approx. 200 - 250 ml)
- 1 teaspoon peppercorns, green, pickled
- some soy sauce
- some Tabasco
Print Recipe
Pin Recipe Instructions
- Wash chicken breast fillets, pat dry and remove skin and tendons.
- Then sprinkle with sweet salt, pepper and paprika.
- Heat the butter in a flambé pan - if you don`t want to flambé, use a normal frying pan - and fry the fillets on both sides (approx. 5-6 minutes per side, depending on the size of the fillets).
- Warm up the whiskey, light it (watch out for the flame - do not flambé directly under the extractor hood) and pour over the fillets in the pan. Let it burn down.
- Take the fillets out of the pan and keep warm.
- Stir the creme fraiche into the frying fat. Mash the peppercorns and add. Season with soy sauce and Tabasco.
- Pour the sauce over the warm fillets and serve.
- Croquettes or French fries also taste good.
- Tip: This recipe tastes just as divine if it is not flambéed!
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