John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- 2 large kohlrabi, peeled
- 1 large onion(s)
- 100 ml white wine
- 200 ml chicken broth, maybe a little more
- 150 ml crème fraîche
- 150 ml whipped cream
- 1 bunch of parsley
- 1 pinch of nutmeg
- n. B. Salt and pepper, freshly ground
- e.g. olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Cut the chicken breast and kohlrabi into cubes that are as equal as possible (edge length approx. 1.5 cm). Reserve some of the green part of the kohlrabi! Season the chicken breast cubes with salt and pepper and fry them in olive oil, then keep warm. In the same pan, fry the onion cubes, then pour in the white wine and let the wine evaporate. Add the kohlrabi and pour in the chicken stock. Simmer with the lid on for about 15 minutes. Add the whipped cream and crème fraîche and reduce the sauce uncovered. Add the chicken breast and bring back to a boil. Season with salt, pepper, and nutmeg. To serve, sprinkle with finely chopped parsley and the finely chopped kohlrabi greens. We usually serve this with spaghetti, but potatoes or rice would also work.
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