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🍽️ Chicken breast with five different sauces

386 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 2 tbsp oil
• 1 bunch carrots
• 2 tbsp butter
• 350 g frozen peas
• salt
• pepper (from the mill)
• 1 bunch tarragon
• 1 tbsp flour
• 2 tbsp butter
• 200 g whipping cream
• 1 mango
• chili peppers (1 red & 1 green each)
• salt
• 500 g tomatoes
• 1 onion
• 2 garlic cloves
• 50 g smoked ham
• 1 tbsp oil
• salt
• pepper
• 4 tbsp capers
• lemons
• 1 tbsp lemon zest
• 2 egg yolks
• 125 g butter
• 120 g whipping cream
• 1 bunch chives
• 0.5 bunch thyme
• salt
• pepper
• 4 tbsp butter
• 3 tbsp flour
• 400 ml coconut milk (unsweetened, can)
• salt
• pepper
• 1 tbsp curry powder
• 1 tbsp apple sauce
• 2 tbsp whipping cream

Instructions

1. 1. Melt the butter for the herb sauce in a pot.
2. 2. Stir the flour into the melted butter.
3. 3. Pour in the cream while stirring constantly.
4. 4. Wash the tarragon and chop it finely.
5. 5. Stir the tarragon into the sauce once it thickens.
6. 6. Season the herb sauce with salt and pepper.
7. 7. Peel the mango and remove the flesh from the pit.
8. 8. Chop the mango flesh.
9. 9. Cut the chili lengthwise and remove the seeds.
10. 10. Wash the deseeded chili and chop half finely.
11. 11. Slice the remaining part of the chili into rings.
12. 12. Mix the chopped and ringed chili with the mango.
13. 13. Season the mango mixture with salt.
14. 14. Pour hot water over the tomatoes.
15. 15. Peel the skin off the tomatoes.
16. 16. Remove the seeds from the tomatoes.
17. 17. Cut the tomato flesh into cubes.
18. 18. Peel the onion and garlic.
19. 19. Dice the onion and garlic finely.
20. 20. Heat the oil in a pot.
21. 21. Sauté the onions until translucent.
22. 22. Add the garlic.
23. 23. Season with salt and pepper.
24. 24. Stir in the tomato cubes.
25. 25. Let everything simmer briefly.
26. 26. Add the capers.
27. 27. Whisk the lemon juice with the egg yolks in a double boiler until frothy.
28. 28. Remove the bowl from the heat.
29. 29. Stir in the melted butter drop by drop.
30. 30. Continue stirring until the sauce is creamy.
31. 31. Season the sauce with salt and pepper.
32. 32. Wash the herbs and shake them dry.
33. 33. Chop the herbs finely.
34. 34. Stir the herbs into the sauce.
35. 35. Enrich the lukewarm sauce with the sour cream.
36. 36. Melt the butter in a pot over medium heat.
37. 37. Stir in the flour.
38. 38. Sweat the flour until no lumps are visible.
39. 39. Add the curry powder.
40. 40. Let the curry powder brown briefly.
41. 41. Gradually stir in the cold coconut milk.
42. 42. Whisk the sauce vigorously.
43. 43. Let the sauce simmer for approx. 15 minutes.
44. 44. Season the sauce with apple puree, salt, pepper, and sweet cream.
45. 45. Peel and wash the carrots.
46. 46. Leave some greens on the carrots.
47. 47. Peel the carrots.
48. 48. Blanch the carrots in boiling salted water for approx. 6 minutes.
49. 49. Remove the carrots.
50. 50. Shock the carrots in cold water.
51. 51. Let the carrots drain well.
52. 52. Prepare the frozen peas according to package instructions with a little water.
53. 53. Wash the chicken.
54. 54. Pat the chicken dry.
55. 55. Rub the chicken with salt and pepper.
56. 56. Fry the chicken in the oil, turning occasionally, for approx. 10-12 minutes.
57. 57. Heat the butter in a pan.
58. 58. Sauté the carrots in the butter for 5 minutes.
59. 59. Slice the chicken diagonally.
60. 60. Drizzle the chicken with the herb sauce.
61. 61. Serve the chicken with the vegetables.
62. 62. Serve the other sauces separately or instead of the herb sauce.

Nutrition per serving

• kcal: 386
• Protein: 17 g · Fett/Fat: 29 g · Carbs: 14 g