Chicken breast wrapped in savoy cabbage leaves with chestnut pur e and mushroom sauce recipe

Chicken Breast Wrapped in Savoy Cabbage Leaves with Chestnut Pur e and Mushroom Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful recipe combines tender chicken breast with the earthy flavors of savoy cabbage leaves, creamy chestnut puree, and a rich mushroom sauce. The chicken is wrapped in the vibrant green cabbage leaves, creating an elegant presentation. The chestnut puree adds a velvety texture and nutty sweetness, while the mushroom sauce provides a savory and umami-rich finish. This dish is perfect for a special occasion or when you want to impress your guests with a gourmet meal.

Keywords: chicken breast, savoy cabbage, chestnut puree, mushroom sauce, gourmet meal.

Chicken breast wrapped in savoy cabbage leaves with chestnut pur e and mushroom sauce recipe details

Chicken breast wrapped in savoy cabbage leaves with chestnut pur e and mushroom sauce recipe, recipe Rating: 4.9
Number of votes:171 

Ingredients

4 large	savoy cabbage leaves
4	chicken breast fillets
200 g	chestnuts, cooked and peeled
1 tbsp	butter
2 cl	Amaretto
250 ml	milk
1	onion
400 g	mixed mushrooms, e.g. button mushrooms, shiitake, oyster mushrooms
100 ml	chicken stock
100 ml	single cream
1 tbsp	chives, chopped
	salt and pepper
	oil
	parsley

Instructions

Cut flat the thick veins of the cabbage leaves. Blanch the leaves, then chill in ice-cold water. Pat dry. Season with salt and pepper. Wrap the chicken breasts into the leaves. Tie with kitchen yarn. Fry in a pan with a little hot oil until slightly golden all around, then transfer the pan into the oven and bake at 160°C for 12 minutes.

Fry the chestnuts in a pan with butter. Pour in the Amaretto. Season with salt. Add the milk and simmer for 5 minutes. Transfer into a blender and process until smooth.

Clean and chop the mushrooms. Dice the onion. In a saucepan, sauté the mushrooms and the onions in oil until golden. Deglaze with the stock, add the cream and cook for a minute. Add the chives just before serving.

To serve:
Place a dollop of the chestnut purée into the middle of the plates and top with the cabbage wrapped chicken breasts. Pour over the mushroom sauce. Serve garnished with parsley.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a