Chicken strips with macadamia nuts and olives

Ingredients for 2 servings:

• 1 shallot(s)
• 50 g olives, black or green
• 60 g macadamia nuts
• 2 sprigs of marjoram
• 350 g chicken breast
• e.g. salt and pepper
• 1 tbsp clarified butter
• 1 tsp butter
• 75 ml vermouth, alternatively white port or sherry
• 125 ml cream
• n. B. Macadamia nuts, roasted
• n. B. Olives, halved

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 80 degrees Celsius (180 degrees Fahrenheit). Peel and finely chop the shallot. Roughly chop the olives and macadamia nuts. Pluck the marjoram leaves from the sprigs. Cut the chicken breast into strips and season. Heat the clarified butter and fry the chicken breast strips briefly and vigorously. Immediately return to the oven and cook for 20–30 minutes. Add the butter to the pan juices and sauté the shallot and macadamia nuts. Add the olives, deglaze with vermouth, and reduce over high heat by half. Add the cream and simmer until the sauce thickens. Season with salt and pepper and add the marjoram. Before serving, toss the chicken with the hot sauce. Sprinkle with roasted whole macadamia nuts and halved olives, if desired.