Chicken in bacon coat with Müller-Thurgau foam sauce with chanterelles

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes. Cut them into thin slices with a slicer and spread them in a greased form. Mix 100 g cream and milk and season with salt, pepper and nutmeg. Pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for 45-50 minutes. Wash and clean the beans and cook in plenty of boiling salted water for about 15 minutes. Wash, drain and clean the chanterelles thoroughly.

2. 2

   Peel onions and cut into fine cubes. Melt 1 teaspoon butter in a small pot and sauté 1/4 of the onion cubes in it. Add 30 g chanterelles and sweat for another 2-3 minutes. Deglaze with white wine and simmer for 10-15 minutes. Drain the beans and rinse in cold water. Wash chicken fillets, dab dry, season with salt and pepper. Place 4 slices of bacon next to each other and wrap 1 chicken fillet in each, so that the ends of the bacon are on the underside of the fillet. Remove sauce from the stove. Heat oil in a pan and fry the fillets in it, first from the top and then all around. Remove the fillets from the pan, place them on a tray and place them on the bottom rail in the oven for about 10 minutes. Switch off the oven. Melt 1 teaspoon of butter in a pan. Add the beans and half of the onions and heat for about 4 minutes while tossing. Cover the pan and set aside.

3. 3

   Heat oil in a pan and fry the fillets in it, first from the top and then all around. Remove the fillets from the pan, place them on a tray and place them on the bottom rail in the oven for about 10 minutes. Switch off the oven. Melt 1 teaspoon of butter in a pan. Add the beans and half of the onions and heat for about 4 minutes while tossing. Cover the pan and set aside. Melt 1 teaspoon of butter in a frying pan and sauté the rest of the onions in it. Add the rest of the chanterelles and continue cooking for about 4 minutes. Beat 50 g cream with a whisk until half stiff. Bring the sauce to the boil again and puree. Stir in the cream just before serving and mix again briefly. Cut potato gratin into round shapes. Cut the fillets into slices and serve with beans, chanterelles, gratin and sauce. Garnish with red pepper

4. 4

   Add the rest of the chanterelles and continue cooking for about 4 minutes. Beat 50 g cream with a whisk until half stiff. Bring the sauce to the boil again and puree. Stir in the cream just before serving and mix again briefly. Cut potato gratin into round shapes. Cut the fillets into slices and serve with beans, chanterelles, gratin and sauce. Garnish with red pepper

Nutrition Facts

KCAL
640 kcal

CARBS
32 g

FATS
34 g

PROTEINS
42 g