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
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|4 large||savoy cabbage leaves|
|4||chicken breast fillets|
|200 g||chestnuts, cooked and peeled|
|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|
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.
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.
ca. 25 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Chicken breast wrapped in savoy cabbage leaves with chestnut pur e and mushroom sauce recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.