John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- 80 g shallot(s)
- 1 tbsp oil
- 1 tbsp butter
- ½ tbsp flour
- 400 ml vegetable stock
- 200 ml whipped cream
- 1 bay leaf
- ½ bunch of Frankfurt-style herbs
- 1 tbsp lemon juice
- 1 egg yolk
- salt and pepper
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
The fast alternative to the original
Cut the chicken breast fillet into 2 cm thick pieces, then season with salt and pepper. Peel and finely dice the shallots. Fry both ingredients in hot oil until light brown. Dust with flour. Then add the vegetable stock, cream, and bay leaf. Cook over low heat for about 20 minutes. After 10 minutes, remove the meat from the sauce. Wash the herbs, spin dry, and roughly chop (alternatively, you can also use the 8-herb mixture from the freezer). Season the sauce with salt, pepper, and lemon juice. Stir in the egg yolk and herbs. Add the meat and heat through in the sauce – but do not let it boil. Serve hot.
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