Chicken Fillet

Ingredients

• 4 chicken breast fillets
• 2 tbsp clarified butter
• Salt
• ground pepper
• a pinch of hot curry powder
• 200 g basmati rice
• 1 packet saffron strands
• 1 celery root
• 100 ml Vegetable broth
• 4 tbsp mango chutney (from jar)

Instructions

1. 1.

   Rinse the meat and pat dry. Heat 1 tbsp clarified butter in a pan, sear the chicken fillets. Season with salt, pepper, and curry. Cook over low heat for about 15 minutes.

2. 2.

   Cook the rice with saffron according to package instructions in salted water.

3. 3.

   Trim and cut the celery root into pieces. Warm the remaining butter in a pot, sauté the celery. Deglaze with broth, season, cover, and simmer on low heat for about 10 minutes.

4. 4.

   Remove the fillets and keep warm briefly. Warm the mango chutney in the pan fat. Plate the chicken fillets with rice, celery, and mango chutney.