Poached Poultry Breast with Frankfurt Sauce

Ingredients

• 1 poultry breast (skinless, boneless)
• 1 glass (400 ml) chicken stock
• 125 ml dry white wine
• bundle of mixed herbs (for Frankfurt green sauce)
• 1 Shallot
• 1 tbsp butter
• 125 g double cream
• Salt
• pepper (ground)
• fresh herbs (for garnish)

Instructions

1. 1.

   Rinse the poultry breast. Bring the chicken stock and dry white wine to a boil. Poach the poultry breast in the liquid over low heat for about 20 minutes.

2. 2.

   Rinse the herbs, shake them dry, and chop finely. Peel and dice the shallot. Melt butter in a saucepan. Briefly sauté the shallot in the butter. Pour in about 4-6 tbsp chicken stock, add the herbs, and blend into a puree. Let it cool. Stir in chilled double cream. Season with salt and pepper.

3. 3.

   Slice the poached poultry breast and arrange on a plate with the herb‑cream sauce. Garnish with fresh herbs before serving.