Chicken breast fillet with pepper cream sauce

Ingredients for 2 servings:

• 2 chicken breast fillets
• 1 pinch(s) of powdered sugar
• 100 ml dry white wine
• 250 ml chicken stock
• 200 g cream
• Pepper, green, pickled
• Clarified butter
• Salt and pepper, white, from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Preheat the oven to 180 degrees Celsius (top and bottom heat). Heat a little clarified butter in a pan. Season the chicken breast fillets with salt and pepper and sear them all over. Place the fillets in a casserole dish in the oven for about 15 minutes. Add the powdered sugar to the pan juices and caramelize. Deglaze with the wine and let it evaporate completely. Pour in the stock and reduce to a small amount. Add the cream and, if desired, green pepper to loosen the pan juices. Reduce the heat to a light consistency and season with salt. Finally, serve the meat with the sauce and the side dishes on plates. Croquettes or French fries are particularly good as a side dish. Other potato side dishes are also suitable. An additional vegetable side dish can be chosen or omitted according to personal taste and seasonal availability.