Contents
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Ingredients
- 2 Chicken breast fillets
- Salt pepper
- 0,5 tbsp Clarified butter
- 1 Shallot
- 100 ml White wine
- 150 ml Cream
- 1 tsp Vegetable broth powder
- 2 tsp Flour
Instructions
- Wash the chicken breast fillets, pat dry and season with salt and pepper. Peel the shallot and cut into fine cubes.
- Heat the butter lard in a pan and fry the fillets on both sides, remove. Sweat the finely diced shallot in the frying fat, dust with flour and roast. Deglaze with white wine and cream, add vegetable stock powder, bring to the boil. Add the chicken breast fillets to the sauce and simmer over a mild heat for about 10-15 minutes.
- Arrange the chicken breast fillets on plates.
- Spinach leaves and boiled or buttered potatoes taste great with it.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 6.9gProtein: 2gFat: 21.3g