Fried Chicken Breast with White Pepper Sauce and Carrot Quiche

Knead the spelled flour, margarine, salt and 1 egg. Grease 2 quiche or tartlet molds approx. 12 cm in diameter with a removable base, preheat the oven to 175 °

Divide the dough into 2 parts, then roll out and place in the molds, pressing down on the edge. Prick the bottom several times, then line with baking paper and weigh down with dry peas. Pre-bake in the oven for about 10-12 minutes

Peel and roughly grate the carrots and then season with 200 ml of cream, 1 tablespoon of oil, salt and pepper and then stir thoroughly

Take the molds out of the oven, remove the peas with the baking paper and then spread the carrot mixture on the dough. Then bake for another 20 minutes at 175 ° convection.

Wash the chicken breasts, pat dry, then season with salt, pepper and a pinch of paprika powder. At the end, sprinkle a tiny bit of spelled flour over it so that the breasts become crispy.

Heat 2 tablespoons of oil in the pan, then fry the chicken breasts for about 2-3 minutes on each side, halve the garlic cloves and fry them as well. Then place in an ovenproof dish together with the sage and place in the oven with the quiches for about 10 minutes

Peel and dice shallots, then sauté in the frying fat of the chicken breasts (add some fat if necessary). Also fry the peppercorns briefly. Deglaze with the rest of the cream and the poultry stock and reduce over high heat for about 10 minutes.

Take the chicken breasts out of the oven, wrap them in aluminum foil and let them rest.

Pass the sauce through a sieve, then remove 1 - 2 teaspoons of peppercorns for decoration. Season the sauce to taste and serve with the chicken breasts. Scatter peppercorns on top and lay out the sage leaves. Serve with the carrot quiche.