Chicken Fillet with Sorrel Sauce

Ingredients

• 600 g chicken breast fillet (pre‑cooked, skinless)
• 2 EL vegetable oil
• 150 ml cider
• 100 ml Vegetable broth
• 150 g crème fraîche
• 2 tsp lemon juice
• 1 tsp sharp mustard
• 100 g sorrel
• 1 egg yolk
• Salt
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 180°C (convection).

2. 2.

   Wash, pat dry, season with salt and pepper, then sear the fillets in a hot pan with oil until golden brown on all sides. Transfer to the preheated oven and bake for 10–15 minutes until cooked through.

3. 3.

   Deglaze the pan with cider and broth, simmer for 8–10 minutes. Stir in crème fraîche, lemon juice, and mustard, then let it bubble briefly. Wash and trim the sorrel; finely chop 80 g and slice the remainder into thin diagonal strips. Remove from heat. Mix in the egg yolk and chopped sorrel, then blend the sauce with an immersion blender until smooth. Season with salt and pepper to taste.

4. 4.

   Slice the cooked fillets lengthwise into narrow pieces, arrange on a plate, drizzle with the sorrel sauce, and garnish with the sliced sorrel strips.