John Myers
Ingredients for 5 servings:
- 400 g beans (from a can or fresh)
- 1 kg pointed cabbage
- 2 spring onions
- 150 g crème fraîche
- 300 g yogurt (skimmed milk)
- 4 tbsp lemon juice
- 500 g chicken breast fillet(s)
- Salt
- pepper
- oil
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Trim and wash the beans and blanch them in boiling salted water for 7 minutes. Then drain and refresh (not necessary for canned beans). Trim the pointed cabbage and remove any thick leaf ribs. Thinly slice the cabbage and finely slice the spring onions. Mix the crème fraîche with the yogurt, lemon juice, salt, and pepper. Dice the chicken breast fillet. Heat a little oil in a pan and fry the diced chicken breast for 4-5 minutes until golden brown. Season with salt and pepper, then remove and set aside. Add a little more oil to the pan and fry the cabbage and spring onions on all sides over high heat for 2 minutes, then season with salt and pepper. Fold in the beans. Finally, mix in the chicken breast fillet. To serve, transfer everything to a platter and drizzle with the yogurt sauce.
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