Flambéed chicken breast fillets in pepper cream

Ingredients for 2 servings:

• 2 chicken breast fillets
• some salt
• some pepper
• some sweet paprika powder
• some butter, for frying
• 2 cl whiskey
• 1 cup of crème fraîche (approx. 200 – 250 ml)
• 1 tsp peppercorns, green, pickled
• some soy sauce
• some Tabasco

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

incredibly quick and delicious – tastes divine even without flambéing

Wash the chicken breast fillets, pat dry, and remove any skin and tendons. Then sprinkle with salt, pepper, and sweet paprika. Heat the butter in a flambé pan (or use a regular frying pan if you don’t want to flambé it) and fry the fillets on both sides (approx. 5-6 minutes per side, depending on the size of the fillets). Heat the whiskey, light it (be careful of the flame! Do not flambé directly under an extractor hood), and pour it over the fillets in the pan. Let it burn off. Remove the fillets from the pan and keep warm. Stir the crème fraîche into the cooking fat. Crush the peppercorns and add them. Season with soy sauce and Tabasco. Pour the sauce over the warm fillets and serve. Serve with croquettes or fries. Tip: This recipe tastes just as divine without flambéing!