Chicken breast with red cabbage and potato balls

Name: Chicken breast with red cabbage and potato balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 bag (450 g) frozen potato balls in almond coating; 1 glass (580 ml; separation weight 520 g) Red cabbage; 2-3 TABLESPOONS Cranberries (from the glass); 1/2 bunch Thyme; 4 Chicken fillets (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 ml Broth (instant); 200 g Whipped cream; 2 TABLESPOONS sauce thickener

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 bag (450 g) frozen potato balls in almond coating
1 glass (580 ml; separation weight 520 g) Red cabbage
2-3 TABLESPOONS Cranberries (from the glass)
1/2 bunch Thyme
4 Chicken fillets (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 ml Broth (instant)
200 g Whipped cream
2 TABLESPOONS sauce thickener

Directions

1
Spread the almond balls on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 20-25 minutes. Turn the balls halfway through the baking time. In the meantime, put red cabbage and 100 ml water in a pot and bring to the boil.
2
Cook over medium heat for about 5 minutes. Add the cranberries and stir in. Wash the thyme, dab dry and, except for a little garnish, pluck the leaves from the stalks. Wash the meat, dab dry and season with salt and pepper.
3
Heat oil in a pan and fry the meat in it at medium heat for about 5 minutes on each side. Sprinkle with half of the thyme. Remove the meat. Deglaze frying fat with stock and cream and bring to the boil.
4
Season to taste with salt and pepper. Stir in the sauce thickener and bring to the boil. Cut meat into slices and arrange on plates together with the red cabbage, almond balls and some sauce. Serve garnished with thyme leaves and stems.
5
The rest of the sauce is extra.