Summary

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

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Instructions

1. Wash chicken breast fillets, pat dry and remove skin and tendons.
2. Then sprinkle with sweet salt, pepper and paprika.
3. 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).
4. 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.
5. Take the fillets out of the pan and keep warm.
6. Stir the creme fraiche into the frying fat. Mash the peppercorns and add. Season with soy sauce and Tabasco.
7. Pour the sauce over the warm fillets and serve.
8. Croquettes or French fries also taste good.
9. Tip: This recipe tastes just as divine if it is not flambéed!