pointed cabbage with chicken fillet

Ingredients for 4 servings:

• 500 g chicken inner fillet(s)
• 3 tbsp soy sauce
• 3 tbsp olive oil
• 1 tbsp honey
• ½ pointed cabbage
• 1 m.-large pointed peppers
• 8 m.-large mushrooms
• 1 m.-sized onion(s)
• 100 ml broth
• 125 g sour cream
• 1 tbsp Dijon mustard
• 1 tsp caraway seeds
• ½ bunch of spring onions
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

simply

Mix together soy sauce, olive oil, honey, and pepper to make a marinade and marinate the chicken breast fillets for about 2 hours. Finely slice the pointed cabbage and bell pepper, quarter the mushrooms, and dice the onion. Mix the broth with the sour cream and mustard, and season with salt and pepper. Remove the meat from the marinade and sear briefly on all sides (about 3-4 minutes) in olive oil. Then remove from the pan and set aside, covered. Without adding any more oil, sear the mushrooms for a few minutes, then remove them from the pan and set aside. Fry the diced onions in olive oil until translucent. Then add the pointed cabbage, bell pepper, and caraway seeds. Sauté everything for about 5 minutes, stirring occasionally. Deglaze with the broth, sour cream, and mustard. Place the mushrooms and chicken on top of the pan-fried vegetables and let them simmer for another 5 minutes with the lid closed and the heat low. Garnish with finely chopped spring onions before serving.