John Myers
Contents
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Ingredients
- 580 g Chicken breast fillet
- 1 tbsp Butaris (clarified butter)
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 500 g Potatoes
- 1 Parsnip approx. 300 g
- 1 tsp Salt
- 1 tbsp Butter
- 100 g Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 big pinches Nutmeg
- 2 Onions approx. 150 g
- 2 Garlic cloves
- 200 g Celery
- 250 g Mixed forest mushrooms *) / cleaned and cut
- 1 tbsp Butaris (clarified butter)
- 1 tbsp Flour
- 200 ml White wine
- 100 g Cooking cream
- 3 tbsp Sliced tarragon
- 1 tbsp Butter
- 2 tbsp Sliced parsley
Instructions
1)
- Clean and wash the chicken breast fillets, pat dry with kitchen paper, fry them in a pan with clarified butter (1 tbsp) on both sides for about 5 minutes, season on both sides with coarse sea salt from the mill and colored pepper from the mill. Place in an ovenproof dish and keep warm in the oven at 50 ° C.
2)
- Peel and dice potatoes and parsnips, cook in salted water (1 teaspoon salt) for about 18 minutes, drain, butter (1 tablespoon), cooking cream (1 pound g), coarse sea salt from the mill (4 big pinches), colored pepper add the mill (4 big pinches) and nutmeg (2 big pinches) and work through / pound through well with the potato masher.
3)
- Peel and dice the onions. Peel and finely dice the garlic cloves. Clean / remove the celery and cut into small slices. Wash tarragon, shake dry and cut. Heat clarified butter (1 tbsp) in a pan, add the vegetables (onion cubes, garlic clove cubes, celery slices and finally mixed forest mushrooms) and fry vigorously / stir-fry, dust with flour (1 tbsp), briefly sauté / stir-fry with the white wine (200 ml) and deglaze / pour on the cooking cream (100 g). Scatter sliced tarragon (3 tbsp) on top and cook / reduce everything for a few minutes.
4)
- Take the chicken breast fillets out of the oven and cut into small slices.
5)
- 4 Butter small casserole dishes (1 tbsp butter), then one after the other fill / distribute the chicken breast fillet slices, the celery and mushroom vegetables and the parsnip puree and bake in the preheated oven at 175 ° C.
6)
- Serve the chicken breast fillet pie with fresh mixed wild mushrooms sprinkled with parsley.
*) Gemischte Waldpilze:
- Rock mushrooms, chestnut boletus, red foot boletus and goat lip collected in the mixed forest!
