John Myers
Contents
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Ingredients
- 800 g Fresh chicken breast
- 800 g Seasoned salt
- 800 g Garlic pepper
- 800 g Sweet paprika powder
- 800 g Oil
- 1 Shallot
- 1 Clove of garlic
- 200 ml Riesling dry
- 200 ml Cream
- 125 g Blue mold cream step
- Telly cherry pepper
- 1 pinch Sugar
- 1 tsp Potato starch
- 100 g Grated Emmental
Instructions
- Chop the chicken and season with seasoned salt, garlic pepper and paprika powder. Fry them briefly in hot oil! Put in a baking dish!
Preheat the oven to 200 degrees!
- Peel the shallot and garlic. Finely dice the shallot and finely grate the garlic. Then fry the shallot in the poultry fat until crispy, then add the garlic. Deglaze with white wine and bring to the boil briefly. Then add the cream and blue cheese and melt.
- Season to taste with pepper, seasoned salt, garlic pepper and a pinch of sugar. Dissolve the starch in a little water and bind the sauce with it. Pour over the chicken and sprinkle with Emmental!
- Bake in the preheated oven for about 15 minutes! If you leave the chicken breast whole or as a schnitzel, 5 minutes longer!
- There was also tagliatelle!
Nutrition
Serving: 100gCalories: 170kcalCarbohydrates: 1.8gProtein: 17.2gFat: 9.5g
