Chicken Fillet with Blueberries
Spoonsparrow Chicken Fillet with Blueberries. Juniper adds a special refinement to the dish.
Ingredients
- 600 g chicken breast fillets (4 fillets)
- 5 g peppercorns (1 tsp)
- 4 tbsp olive oil
- 4 juniper berries
- 4 sprigs thyme
- Salt
- 1 Organic lemon
- 200 g crème fraîche
- 150 g blueberries
Instructions
-
1.
Rinse the chicken breast fillets under cold water, pat dry and place them in a baking dish.
-
2.
Crush peppercorns in a mortar, mix with oil and juniper berries. Wash thyme, shake dry, pluck leaves from 2 sprigs and add to the oil mixture. Brush the chicken with this mixture, season with salt, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15–20 minutes.
-
3.
Meanwhile rinse the lemon hot, grate dry, zest and juice it, then mix zest, juice and crème fraîche together and season with salt.
-
4.
Rinse blueberries, wash and drain. Remove the dish from the oven, spread the crème fraîche mixture over the chicken breasts, top with blueberries and bake for another 10 minutes until cooked through. Serve garnished with remaining thyme.
