Poultry Breast in Savoy Cabbage Leaf on Chestnut Puree with Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leaves savoy cabbage
- 4 chicken breasts
- 200 g chestnut (s), ready to cook
- 1 tablespoon butter
- 2 cl amaretto
- 250 ml milk
- 1 onion (s)
- 400 g mushrooms (mixed, e.. mushrooms, shiitake, oyster mushrooms)
- 100 ml stock, (gravy / gravy)
- 100 ml cream
- 1 tablespoon chives
- salt and pepper
- oil
For decoration:
- parsley
Print Recipe
Pin Recipe Instructions
- Clean the savoy cabbage, remove the thicker part from the stalk, but do not cut it out completely, just thin it by removing the upper part of the bulge with a knife.
- Now blanch the savoy cabbage leaves, cool in ice water, dry again and plate a little on the stem. Season with salt and pepper and roll up the chicken breasts in it. Tie with kitchen twine, fry in a pan with oil and cook in the oven at 160 ° C for about 12 minutes.
- Brown the chestnuts in a saucepan with butter. Deglaze with amaretto, season with salt and fill up with milk. Simmer for a good 5 minutes and then finely puree.
- Clean the mushrooms and chop them roughly. Cut the onion into cubes. Fry them together in a pan with a little oil or butter until golden. Deglaze with the stock, add the cream and finally add the chives.
- Serving:
- Place the chestnut puree in the center of the plate, place the chicken breast in the savoy cabbage coat on top and spread the sauce with the mushrooms over the meat. Decorate with parsley.
- Good Appetite!
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