Poulard breast in pepper cream

Name: Poulard breast in pepper cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 750 g Broccoli, 500 g carrots; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1 can(s) (425 ml) Chanterelles; 1 medium onion; 1.2 kg chicken fillet, 2 tablespoons oil; 2 TABLESPOONS + some butter/margarine; 3 (45 g) easy go. Tbsp. flour; 200 g Whipped cream; 5-6 Tbsp dry white wine; 1 TABLESPOON eingel. green pepper; 7-10 Tbsp colourful pepper and; 7-10 Tbsp Herbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

750 g Broccoli, 500 g carrots
7-10 Tbsp salt, pepper, 1 pinch of sugar
1 can(s) (425 ml) Chanterelles
1 medium onion
1.2 kg chicken fillet, 2 tablespoons oil
2 TABLESPOONS + some butter/margarine
3 (45 g) easy go. Tbsp. flour
200 g Whipped cream
5-6 Tbsp dry white wine
1 TABLESPOON eingel. green pepper
7-10 Tbsp colourful pepper and
7-10 Tbsp Herbs

Directions

1
Clean and wash broccoli and cut into florets. Peel, wash and slice the carrots. Cover and cook in approx. 3/4 l boiling salted water for 12-15 minutes. Cook broccoli for 5-6 minutes. Drain the vegetables, collect the vegetable water. Measure out approx. 600 ml
2
Drain the chanterelles. Peel and chop the onion. Wash the meat and pat dry. Fry all around in hot oil in portions. Season with salt and pepper, remove
3
Heat 2 tablespoons of fat in the frying fat. Sauté the onion in it. Fry the mushrooms. Season with salt and pepper. Sprinkle with flour and sauté. Stir in vegetable water, cream and wine. Bring to the boil and simmer for about 5 minutes. Stir in green pepper, season to taste
4
Pour the vegetables into a greased casserole dish (approx. 30 cm long). Place the fillets in it. Spread sauce over them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 30 minutes. Cut the meat open, garnish if necessary. Goes well with potato balls