Chicken filets with wild garlic sauce

Name: Chicken filets with wild garlic sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 300 g); 3 large bunch of wild garlic; 50 g Butter; 2 TEASPOONS Instant vegetable stock; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 350 g Broccoli; 7-10 Tbsp Salt; 1 TABLESPOON classic roux; 7-10 Tbsp white pepper; 1 pinch Sugar; 50 g Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 300 g)
3 large bunch of wild garlic
50 g Butter
2 TEASPOONS Instant vegetable stock
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
350 g Broccoli
7-10 Tbsp Salt
1 TABLESPOON classic roux
7-10 Tbsp white pepper
1 pinch Sugar
50 g Whipped cream

Directions

1
Peel and finely chop the vegetable onion. Wash ramsons, dab dry and cut into strips. Melt butter in a pot. Sauté onion in it until golden brown. Add wild garlic and steam briefly. Add 500 ml water, bring to the boil, stir in broth.
2
Let simmer for about 15 minutes. Wash the chicken fillets, dab dry. Heat oil in a pan. Fry meat on each side for about 5 minutes. Clean and wash broccoli and cut into small florets. Blanch in boiling salted water for 2-3 minutes, drain and rinse with cold water. Finely puree wild garlic sauce, stir in roux, simmer for about 1 minute. Season to taste with salt, pepper and sugar. Stir in broccoli florets. Whip cream lightly. Cut the chicken fillets open and arrange on plates with the sauce.
3
Blanch in boiling salted water for 2-3 minutes, drain and rinse with cold water. Finely puree wild garlic sauce, stir in roux, simmer for about 1 minute. Season to taste with salt, pepper and sugar. Stir in broccoli florets. Whip cream lightly. Cut the chicken fillets open and arrange on plates with the sauce. Garnish with cream. Serve with croquettes