Chicken breast in savoy cabbage leaves on chestnut puree with mushroom sauce

Ingredients for 4 servings:

• 4 leaves of savoy cabbage
• 4 chicken breasts
• 200 g chestnuts, ready to cook
• 1 tbsp butter
• 2 cl Amaretto
• 250 ml milk
• 1 onion(s)
• 400 g mushrooms (mixed, e.g. mushrooms, shiitake, oyster mushrooms)
• 100 ml stock (gravy / jus)
• 100 ml cream
• 1 tbsp chives
• salt and pepper
• oil
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the savoy cabbage and remove the thicker part from the stalk, but do not cut it out completely; just thin it out by removing the upper part of the bulge with a knife. Blanch the savoy cabbage leaves, cool in ice water, dry them again, and flatten them slightly at the stalk. Season with salt and pepper and roll the chicken breasts in it. Tie them with kitchen string, fry them 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 add the milk. Simmer for a good 5 minutes, then puree finely. Trim and roughly chop the mushrooms. Dice the onion. Fry them together in a pan with a little oil or butter until golden brown. Deglaze with the stock, add the cream, and finally add the chives. To serve: Place the chestnut puree in the center of the plate, then place the savoy cabbage-wrapped chicken breast on top. Spoon the mushroom sauce over the meat. Garnish with parsley. Enjoy!