Red butter sauce (Beurre rouge) with roasted chicken breast
easy
60 mins
60 mins
Ingredients
- 100 g Butter
- 100 g Lamb's lettuce
- 125 g cherry tomatoes
- 100 g Mushrooms
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TABLESPOON chopped chives and parsley
- 3-4 Tbsp Oil
- 5 Shallots
- 4 Chicken breasts on the bone (approx. à 350 g)
- 20 g clarified butter
- 1/4 l dry red wine
Directions
- 1
Cut butter into pieces and chill. Clean and wash the lamb's lettuce and drain well. Wash and quarter cherry tomatoes. Clean and slice the mushrooms. Mix vinegar with little salt, pepper and herbs.
- 2
Whip oil into it. Peel shallots and dice very finely. Wash chicken breast, dab dry and remove from bone. Season with salt and pepper. Heat clarified butter in a pan and fry the fillets for 8-10 minutes, turning them over. Meanwhile, cook the shallots and white wine in a wide saucepan until the liquid is almost boiled down. Gradually stir cold butter into the sauce with a whisk until it is slightly creamy (no longer boiling). Season to taste with salt and pepper. Cut the chicken breast open and arrange on plates with the butter sauce.
- 3
Meanwhile, cook the shallots and white wine in a wide saucepan until the liquid is almost boiled down. Gradually stir cold butter into the sauce with a whisk until it is slightly creamy (no longer boiling). Season to taste with salt and pepper. Cut the chicken breast open and arrange on plates with the butter sauce. Mix salad and vinaigrette, also arrange on plates. Serve with duchess potatoes
- 4
E 63,59 g/ F 50,36 g/ KH 7,77 g
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