Chicken filets in coriander sauce

Name: Chicken filets in coriander sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp white pepper; 8 discs Bacon; 1 TABLESPOON Oil; 1 (approx. 800 g) cabbage; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 2 TEASPOONS Coriander seeds; 100 ml dry white wine; 200 g Whipped cream; 1 TEASPOON Instant vegetable stock; 1-2 TABLESPOONS sauce thickener

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7-10 Tbsp white pepper
8 discs Bacon
1 TABLESPOON Oil
1 (approx. 800 g) cabbage
1 TABLESPOON Butter
7-10 Tbsp Salt
2 TEASPOONS Coriander seeds
100 ml dry white wine
200 g Whipped cream
1 TEASPOON Instant vegetable stock
1-2 TABLESPOONS sauce thickener

Directions

1
Wash the chicken, dab dry and season with pepper. Wrap 2 bacon slices around each fillet. Heat oil in a pan. Fry the meat on both sides for about 5 minutes each. Clean, wash and slice the savoy cabbage, do not cut the stalk completely.
2
Heat butter in a large pan and fry the savoy cabbage on both sides. Add 150 ml water, season with salt and pepper and braise covered for about 10 minutes. Remove meat from the pan and keep warm. Add coriander to the frying fat and fry briefly. Add 150 ml water, white wine and cream, bring to the boil and stir in stock. Let simmer for about 5 minutes. Stir in sauce thickener and let simmer for 1 minute. Season to taste with salt and pepper. Cut open the chicken fillets and serve with sauce and savoy cabbage slices.
3
Add 150 ml water, white wine and cream, bring to the boil and stir in stock. Let simmer for about 5 minutes. Stir in sauce thickener and let simmer for 1 minute. Season to taste with salt and pepper. Cut open the chicken fillets and serve with sauce and savoy cabbage slices. Serve with roasted herb butter baguette