Chicken filet with pepper cherries

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Pour the cherries into a sieve, drain well and collect the juice. Fill up the cherry juice with water to create approx. 300 ml of liquid. Put pepper in a mortar and crush finely. Peel onions, finely dice 1 onion. Cut 2 onions into fine rings

2. 2

   Wash the meat and dab dry. Heat the oil in a pan, fry the meat for approx. 10 minutes while turning it, add salt, place on a baking tray and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 10 minutes

3. 3

   Fry the diced onions in the frying fat until translucent, turning them over. Add cinnamon, deglaze with honey, vinegar and liquid, bring to the boil and simmer at low heat for about 3 minutes. Stir starch and 3 tbsp. water until smooth, stir into the boiling liquid, bring to the boil again and simmer for about 1 minute while stirring. Season to taste with crushed pepper and salt

4. 4

   Meanwhile, prepare the spaetzle in boiling salted water according to the instructions on the packet. Turn onion rings in flour, tap lightly. Heat clarified butter in a frying pan, fry the onion rings in it until golden brown while turning

5. 5

   Add the cherries to the sauce and heat briefly. Remove meat from the oven and cut open. Pour spaetzle into a sieve, quench briefly, drain. Arrange meat, pepper cherries and spaetzle with onion rings on plates. Add the rest of the sauce. Serve with green salad and an almond vinaigrette

Nutrition Facts

KCAL
770 kcal

CARBS
83 g

FATS
26 g

PROTEINS
50 g