John Myers
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Chicken Breast with Whiskey Pepper Cherry Sauce and Hazelnut Potato Noodles
The perfect chicken breast with whiskey pepper cherry sauce and hazelnut potato noodles recipe with a picture and simple step-by-step instructions.
Hazelnut potato noodles
- 500 g Boiled jacket potatoes
- 100 g Ground hazelnuts
- 100 g Flour
- 1 Egg
- Nutmeg, freshly grated
- Salt
- Butter
Chicken breast with whiskey and pepper cherry sauce
- 2 Chicken breasts
- 1 Shallot, finely diced
- 1 tbsp Sugar
- 1 Glass Sour cherries
- Whiskey
- 1,5 tsp Single malt pepper
- 2 tbsp Beet syrup
- Salt
- Oil
- Strength
Hazelnut noodles
- Roast the ground hazelnuts in a pan without fat and then let them cool down well. Press the cooked jacket potatoes through the potato press. Add the hazelnuts, egg and flour. Season with salt and nutmeg. And knead everything well into a firm dough.
- Using a tablespoon, cut off some of the mixture and form potato noodles from it. I always like to flour the board with rice flour, because it does not contain gluten and therefore the potato noodles cannot stick together – here the rice flour acts practically as a release agent.
- Bring salted water to a simmer in a saucepan and let the potatoes simmer in portions – they are good when they float on top. Then remove and rinse in a bowl with cold water and then drain well.
- Just before serving, melt some butter in a pan and fry the potato noodles all over over medium heat.
Chicken breast in whiskey-pepper-cherry sauce
- Roast the single malt pepper in a dry pan and then crush it in a mortar. Preheat the oven to 16 degrees. Mix the beet syrup with a little whiskey and add some of the pepper. Pour the glass of cherries over a sieve and collect the juice.
- Heat some oil in a frying pan or casserole, salt the chicken breasts and sear them on both sides, then take them out and place in an ovenproof dish, brush with the whiskey beet syrup and finish cooking in the oven. Possibly coat again from time to time.
- Steam the shallot in the frying fat until translucent and then sprinkle with the sugar and let it caramelize a little and then deglaze with a strong dash of whiskey. And then add the cherry juice and simmer for about 10 minutes over medium heat (keep some of the cherry juice. Now season with the pepper and salt (it should be nice and peppery). Now stir a little starch with the remaining cherry juice and add to the sauce stir, bring to the boil briefly and season to taste again (possibly with a dash of whiskey).
- Now add the cherries to the sauce and let it steep for a few minutes (without boiling).
finish
- Put the potato noodles on a plate, add the whiskey and cherries, cut open the chicken breast and arrange decoratively.
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