Summary

Ingredients

• g 1,500 kohlrabi
• 4 chicken breasts
• salt and pepper
• 1 tablespoon oil
• 400 g mushrooms
• 2 tablespoon balsamic vinegar
• 250 g cream
• some sweetener (frutilose)
• 2 teaspoons capers
• 1 bunch dill

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Instructions

1. Peel the kohlrabi and cut into sticks.
2. Salt and pepper the chicken breasts.
3. Heat the oil in a pan and fry the breasts all around, turning them occasionally, over a medium heat for about 12 minutes.
4. Cook the kohlrabi sticks in a little water with a pinch of salt until they are firm to the bite. Pour off and keep warm.
5. Clean the mushrooms and cut them into leaves.
6. Wash the dill briefly, shake it dry and chop it finely.
7. Take the breasts out of the pan and keep them warm.
8. Fry the mushrooms in the roasting tray. Deglaze with vinegar and cream and let it boil down a little. Season to taste with salt, pepper and a few drops of frutilose.
9. Add the capers and the chopped dill.
10. Cut the chicken breasts into slices and serve with the kohlrabi sticks and the mushroom sauce.