John Myers
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Chicken Breast Medallions with Red Cabbage
The perfect chicken breast medallions with red cabbage à la biggi recipe with a picture and simple step-by-step instructions.
chicken breast
- Chicken breast
- Freshly ground salt and pepper
Red cabbage (red cabbage) cooked in my KB
Mini potatoes
- Mini potatoes
- Rosemary fresh
Mustard wine sauce
- Dijon mustard
- Kitchen white wine
- Wildflower honey
- Cream 30% fat
- Sour cream
- Soy sauce
- For frying and binding
- Clarified butter
- Rapeseed oil
- Ice cold butter
The red cabbage
- You start by preparing the red cabbage (in my KB). Link = >>>>> Red cabbage (version to be used twice)
Now they steam the chicken breast medallions
- In a little rapeseed oil and butter mixture, the chicken breasts cut into medallions are seared gently and steamed for 10 minutes. Put the medallions in aluminum foil and let them infuse.
The mini potatoes
- I had already cooked and peeled off the mini potatoes the day before. . Now they are seared in a pan with butter for 3 minutes on each side. Put a sprig of rosemary in the pan so that the flavor can soak into the butter. Take the potatoes out of the pan and put them in a microwave safe container. The butter in the pan is now used for the sauce.
The sauce
- Now add the remaining ingredients for the sauce to the pan with the butter. Let the whole thing simmer on high heat for about 5 minutes and then add the medallions (including the resulting brew from the foil). Now set the heat to half the level and let the sauce boil down a little (approx. 2 minutes).
The serving
- Before the final arrangement, the mini potatoes are heated again in the microwave for 2 minutes. Please do this without covering them. Make the red cabbage really hot again. Now, as in my example (see pictures), place everything nicely on the plate and take a seat.
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