Fried Chicken Breast with White Pepper Sauce and Carrot Quiche
Servings: 2 people
- 2 Chicken breast
- 100 g Spelt flour
- 75 g Margarine
- 300 g Carrots
- 300 g Lactose-Free cream
- 4 tbsp Rapeseed oil
- 4 stems Sage
- 2 Garlic cloves
- 2 tbsp Pepper White
- 2 Shallots
- 3 Eggs
- 250 ml Poultry stock
- Salt, ground white pepper, sweet paprika powder,
- Baking paper, dry peas, aluminum foil
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
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
Serving: 100g | Calories: 285kcal | Carbohydrates: 6.1g | Protein: 2.5g | Fat: 28.3g