Braised Chicken Breast with Potato and Pumpkin Mash and Bavarian Cabbage

5 from 7 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 101 kcal


Chicken breast:

  • 500 g Fresh chicken breast
  • Sweet paprika powder
  • Black pepper from the mill
  • Salt and garlic salt
  • Garlic pepper
  • 1 Roughly chopped onion
  • 1 liter Meatsoup
  • Ground caraway
  • 2 tbsp Oil

Bavarian cabbage:

  • 0,5 greater Raw white cabbage
  • 1 Diced onion
  • 2 tbsp Brown sugar
  • 2 tbsp Oil
  • Salt
  • Whole caraway seeds
  • 1 good shot Vinegar
  • 200 ml Creme fine or cream

Potato and pumpkin mash

  • 500 g Potatoes
  • 500 g Pumpkin / I TOOK BABYBEAR, but Hokkaido is more floury, so better!
  • 2 tbsp Butter half-fat - milk half-fat
  • 100 ml Creme fine or cream
  • 2 tbsp Sour cream 10% fat
  • Salt and pepper from the mill
  • Freshly grated nutmeg
  • Garlic pepper


  • I always use locust bean gum for binding.
  • But everyone as he likes, also goes with sauce binders etc. 🙂



  • Halve the double chicken breasts and clean them. Season with paprika powder, pepper, salt, garlic salt and garlic pepper! Heat the oil in a saucepan and sear the chicken breasts on each side! Add the onions and brown them! Deglaze with broth.
  • Grind some caraway seeds, add a pinch of salt and cook on the lowest setting! About 40-45 minutes until the side dishes are ready! Fits right 😉

Bavarian cabbage:

  • Remove the cabbage from the stalk and let it through the food processor. Or cut like that! Then heat the sugar in a large saucepan and add the oil. Let it caramelize. Then add the cabbage and fry briefly. Add salt, caraway seeds and a good shot of creme fine. Cook on a low setting (stir every now and then)!

Potato and pumpkin mash:

  • Peel and roughly chop the potatoes, wash the pumpkin (do not peel) VITAMINS! 🙂 and also cut roughly. Steam in the pressure cooker for 5 minutes! Strain off the remaining water and coarsely mash the vegetables! Add butter and cream fine and season with salt, pepper, garlic pepper and nutmeg! Finally stir in the sour cream!


  • Briefly remove the chicken breasts from the sauce, puree the sauce well or sieve off the onions! You can of course leave the onions in there too! Depending on your taste! Bind with locust bean gum, etc.!
  • Serve!


Serving: 100gCalories: 101kcalCarbohydrates: 5.9gProtein: 6gFat: 5.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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