Marinated Chicken Breast with Cream Sauce and Sauerkraut

Ingredients

• 2 stalks celery
• 2 cloves garlic
• 2 shallots
• 500 ml water
• Salt
• 1 tsp cane sugar
• 1 small bay leaf
• 1 clove mace
• 4 black peppercorns
• 6 coriander seeds
• 4 chicken breast fillets
• ground pepper
• 1 tbsp oil
• 60 g Butter
• 100 g crème fraîche
• 2 tsp tarragon mustard
• a pinch of sugar
• 1 tbsp oil
• 250 g sauerkraut
• 2 potatoes (mostly waxy)
• Salt
• 2 tbsp butter
• 4 slices Parma ham
• 4 small sprigs rosemary
• a pinch of sugar

Instructions

1. 1.

   Clean, wash and finely chop celery. Peel garlic and shallots and dice them. Boil water with celery, garlic, shallots, 20 g salt, bay leaf and spices. Let cool. Pour the broth over the chicken breasts, cover and marinate in the refrigerator.

2. 2.

   Heat oil in a small pot and steam sauerkraut for 25-30 minutes. Peel, wash and thinly slice potatoes. Boil in salted water for 12-15 minutes. Drain and arrange on parchment-lined baking sheet. Melt butter and brush potato slices with it. Pierce Parma ham slices with a rosemary sprig and place on the potatoes. Bake in preheated oven at 180°C (gas: level 2‑3, convection: 160°C).

3. 3.

   Remove chicken breast fillets from broth, pat dry and rub with salt and pepper. Reduce broth to about 200 ml over high heat, then strain. Heat 1 tbsp oil and 1 tbsp butter and brown the chicken fillets all around. Pour in the reduced broth and let the fillets simmer at low heat for 12-15 minutes. Transfer broth to a small pot. Stir in crème fraîche and mustard and bring to a boil. Fold in cold butter pieces with a whisk to thicken the sauce without boiling further. Season sauce with salt, pepper and sugar. Season sauerkraut with salt and sugar. Plate chicken breast fillets with cream sauce and side dishes.