Chicken filet in bacon coat with plum sherry

Name: Chicken filet in bacon coat with plum sherry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 4 discs Bacon; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 200 g ribbon noodles; 7-10 Tbsp Salt; 800 g Broccoli; 100 g Plums or damsons; 60 g dried plums (without stone); 50 ml sherry fino; 1/4 l clear chicken stock (instant); 250 g Whipped cream; 2 TABLESPOONS sauce thickener

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
4 discs Bacon
7-10 Tbsp Pepper
2 TABLESPOONS Oil
200 g ribbon noodles
7-10 Tbsp Salt
800 g Broccoli
100 g Plums or damsons
60 g dried plums (without stone)
50 ml sherry fino
1/4 l clear chicken stock (instant)
250 g Whipped cream
2 TABLESPOONS sauce thickener

Directions

1
Wash the chicken fillets and pat them dry. Wrap a slice of bacon around each one. Season with pepper and fry in hot oil while turning for about 15 minutes. Cook the noodles in boiling salted water for about 10 minutes. Clean and wash broccoli and cut into florets.
2
Cook in boiling salted water for about 7 minutes. Clean, wash and halve the plums. Remove stones and cut the flesh into slices. Chop the dried plums. Remove chicken fillets from the pan and keep warm. Deglaze the frying stock with sherry. Add chicken soup and cream and bring to the boil. Add sauce thickener while stirring. Add plums and simmer for about 5 minutes.
3
Deglaze the frying stock with sherry. Add chicken soup and cream and bring to the boil. Add sauce thickener while stirring. Add plums and simmer for about 5 minutes. Season sauce with salt and pepper. Arrange one chicken filet each with noodles, broccoli and sauce on a plate