Pointed cabbage with chicken fillet and mushrooms
easy
45 mins
45 mins
Ingredients
- 400 g Tomatoes
- 400 g Mushrooms
- 2 Onions
- 2 Head of pointed cabbage (approx. 500 g each; or 1 large head of savoy cabbage)
- 3 TABLESPOONS Sesame seeds
- 30 g Butter or margarine
- 1/4 l clear chicken stock (instant)
- 2 Chicken breasts (à approx. 300 g with skin on the bone)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 200 ml White wine
- 1 TABLESPOON dark sauce thickener
Directions
- 1
Cut tomatoes crosswise, blanch, skin and cut into slices. Wash, clean and quarter the mushrooms. Peel and chop onions. Clean and wash cabbage and cut out the stalk. Cut cabbage into pieces. Roast sesame seeds in a pan without fat and take them out.
- 2
Heat the fat in a large pot. Fry onions and mushrooms in it while turning. Add the cabbage and sauté. Add chicken soup and bring to the boil. Cover and cook for about 10 minutes. After 5 minutes cooking time add tomatoes and sesame. Remove the chicken breasts from the bone without removing the skin. Wash the meat, dab dry and rub with pepper. In the hot oil, first fry the skin side thoroughly, then continue to fry on the other side for about 10 minutes. Salt, remove and keep warm. Deglaze the meat with wine, sprinkle with sauce thickener and bring to the boil. Season to taste.
- 3
Remove the chicken breasts from the bone without removing the skin. Wash the meat, dab dry and rub with pepper. In the hot oil, first fry the skin side thoroughly, then continue to fry on the other side for about 10 minutes. Salt, remove and keep warm. Deglaze the meat with wine, sprinkle with sauce thickener and bring to the boil. Season to taste. Cut the chicken meat open and arrange on the vegetables. Pour sauce over it
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