John Myers
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Pan-fried Dishes: Salsify Chicken Pan with Mushrooms & Caper Mustard Sauce
The perfect pan-fried dishes: salsify chicken pan with mushrooms & caper mustard sauce recipe with a picture and simple step-by-step instructions.
Spices:
- 350 g Chicken breast fillet
- 1 tbsp Wheat flour
- 3 tbsp Homemade herb butter or ready-made product
- 5 Shallots
- 200 g Mushrooms brown
- 3 Mini red peppers
- 200 g Cream
- 250 ml Vegetable broth hot
- Juice of 1/2 lime
- 3 tsp Cranberry mustard, alternatively z. B. Orange mustard
- 2 tbsp Creme fraiche Cheese
- 3 tbsp Capers drained
- 0,5 bunch Chives fresh
- 1 tsp Honey liquid
- Sea-Salt
- Colorful pepper from the mill
- 1 tsp Curry powder
To tie in case the sauce is too thin:
- 1,5 tsp Food starch
- Cook the salsify in salted boiling water according to the instructions on the packet, drain and rinse. Rinse the chicken breast fillets, pat dry, remove fat and tendons. Cut into bite-sized pieces. Dust with the flour.
- Peel and quarter the shallots and cut into fine strips. Brush off the mushrooms, halve and slice depending on the size. Clean and wash the peppers and cut into thin strips.
- Heat the herb butter in a large pan and fry the chicken for about 4-5 minutes. Add the cut vegetables and season lightly with sea salt and colored pepper. Fry everything for another 5 minutes.
- Add the curry powder and roast briefly while stirring. Deglaze the pan with the cream, the hot vegetable stock and the lime juice and bring to the boil. Stir in the mustard, then let it simmer over a medium heat for about 10 minutes, stirring occasionally.
- In the meantime, rinse the chives, drain them and divide them into rolls. When the cooking time is over, stir in the crème fraîche, add the cooked salsify, capers and chives to the pan and heat up. Season the pan again with the spices and round off with the honey. If the sauce is too thin, mix approx. 1 teaspoon cornstarch with a little cold water and stir into the sauce. Then bring the sauce to the boil again briefly.
- To go with it taste z. B. boiled potatoes, croquettes, ribbon noodles or rice. We had potato balls and a green salad. Have fun cooking and enjoy your meal :-)!
- * For the preparation of fresh salsify: Brush off the salsify, rinse, clean and peel thoroughly (it is essential to wear disposable gloves, the juice of the salsify is very sticky). Cut into pieces approx. 2-3 cm long. Put immediately in a bowl with water and lemon juice, otherwise the roots will discolour. Cook in boiling salted water for about 20 minutes until al dente, drain and rinse.
- For Elisabeth and everyone else who doesn’t like mushrooms :-)): The mushrooms z. Replace it, for example, with a stick of leek or a kohlrabi, tastes just as good!
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