Chicken Breast with Various Sauces

Ingredients

• 4 chicken breast fillets
• 2 tbsp oil
• 1 bunch carrots
• 2 tbsp butter
• 350 g frozen peas
• Salt
• black pepper (freshly ground)
• 1 bunch tarragon
• 1 tbsp flour
• 2 tbsp butter
• 200 g heavy cream
• 1 Mango
• chili peppers (one red and one green each)
• Salt
• 500 g tomatoes
• 1 onion
• 2 Garlic cloves
• 50 g smoked ham
• 1 tbsp oil
• Salt
• black pepper
• 4 tbsp capers
• limes
• 1 tbsp lime zest
• 2 egg yolks
• 125 g butter
• 120 g Heavy cream
• 1 bunch chives
• 0.5 bunch thyme
• Salt
• black pepper
• 4 tbsp butter
• 3 tbsp Flour
• 400 ml unsweetened coconut milk (canned)
• Salt
• black pepper
• 1 tbsp curry powder
• 1 tbsp apple sauce
• 2 tbsp heavy cream

Instructions

1. 1.

   Heat butter in a pot for the herb sauce, sprinkle flour over it and whisk in cream. Wash and finely chop tarragon. When the sauce thickens, stir in tarragon and season with salt and pepper.

2. 2.

   Peel the mango, remove the pit, dice the flesh. Slice the chili lengthwise, remove seeds, wash, finely chop half of each pepper and cut the rest into rings; mix with the mango and season with salt.

3. 3.

   For the tomato sauce, briefly blanch tomatoes in hot water, peel, core, and cube the flesh. Dice onion and garlic finely. Heat oil in a pot, add onion and sauté until translucent. Add garlic, season with salt and pepper, then stir in tomato cubes. Simmer briefly and add capers.

4. 4.

   For the lime sauce whisk egg yolks with lime juice over a bain‑marie until frothy. Remove from heat, gradually whisk in liquid butter until creamy. Season with salt and pepper. Wash, dry, finely chop herbs and fold into the sauce; finish with sour cream.

5. 5.

   For the curry sauce melt butter in a pot over medium heat. Sprinkle flour, stir until smooth, add curry powder and brown slightly. Gradually whisk in cold coconut milk. Whisk vigorously, simmer for about 15 minutes, then season with apple sauce, salt, pepper and sweet cream.

6. 6.

   Clean and wash carrots, leave some green on the ends, peel and blanch in salted water for about 6 minutes. Shock in ice water and drain well. Prepare frozen peas according to package instructions.

7. 7.

   Wash chicken, pat dry, rub with salt and pepper, then fry in oil turning occasionally until cooked through, about 10–12 minutes.

8. 8.

   Heat butter and sauté carrots in a pan for 5 minutes. Slice the chicken diagonally, drizzle with herb sauce, serve with vegetables. Offer sauces separately or replace the herb sauce with any of the others.