Chicken Breast with Millet and Green Bean Puree

Ingredients

• 4 chicken breast fillets
• 200 g peeled finely ground walnuts (dried white beans)
• 200 g millet
• olive oil
• 1 Shallot
• 1 Garlic clove
• 400 ml Poultry broth
• 2 tbsp Sour cream
• Salt
• pepper (ground)

Instructions

1. 1.

   Soak the white beans overnight.

2. 2.

   Peel and finely dice the shallot and garlic. Sauté in 2 tbsp hot oil, add 250 ml poultry broth, bring to a boil, then add the beans and simmer covered for about 1.5 hours until tender; add more liquid if needed. Transfer to a blender and puree until smooth.

3. 3.

   Cook millet according to package instructions.

4. 4.

   Wash, pat dry, and cube the chicken breast fillets. Brown in 2 tbsp hot oil, deglaze with remaining broth. Stir in bean puree and sour cream. Simmer for about 2-3 minutes, season with salt and pepper. Plate with millet, drizzle olive oil, and serve.