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🍽️ Tender Poached Chicken Breast with Saffron Soy Sauce and Vegetables

409 kcal · 30 min · 4 servings

Ingredients

• 2 small shallots
• 1 tbsp oil
• 10 black peppercorns
• 0.1 g saffron threads (1 packet)
• 125 ml white wine
• 4 tbsp dry vermouth
• 400 ml poultry broth
• 125 ml soy cream
• salt
• pepper
• sugar
• 2 small carrots
• 200 g leek (1 stalk)
• 400 g chicken breast fillet (2 chicken breast fillets)

Instructions

1. 1. Peel the shallots.
2. 2. Dice the shallots finely.
3. 3. Heat the oil in a small pot or pan.
4. 4. Add the peppercorns to the hot oil.
5. 5. Sweat the shallots over medium heat for 4 minutes until they are colorless.
6. 6. Add the saffron threads to the pan.
7. 7. Pour in the white wine.
8. 8. Pour in the vermouth.
9. 9. Reduce the liquid over medium heat until it has halved.
10. 10. Add half of the broth to the pan.
11. 11. Reduce the mixture again until it has halved.
12. 12. Add the soy cream to the pan.
13. 13. Bring the sauce to a boil.
14. 14. Reduce the sauce until it becomes creamy.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Add 1 pinch of sugar to the sauce.
18. 18. Strain the sauce through a fine sieve into a clean pot.
19. 19. Clean the carrots.
20. 20. Peel the carrots.
21. 21. Clean the leek.
22. 22. Cut off the white part of the leek.
23. 23. Halve the leek lengthwise.
24. 24. Wash the leek.
25. 25. Cut the carrots into very thin strips (julienne).
26. 26. Cut the leek into very thin strips (julienne).
27. 27. Season the chicken breast fillets with salt.
28. 28. Season the chicken breast fillets with pepper.
29. 29. Pour the remaining broth into a pan.
30. 30. Bring the broth in the pan to a boil.
31. 31. Add the vegetable strips to the boiling broth.
32. 32. Place the chicken breast fillets on top of the vegetables.
33. 33. Cover the pan.
34. 34. Poach the chicken and vegetables over medium heat for 15 minutes.
35. 35. Remove the chicken breast from the pan.
36. 36. Remove the vegetables from the pan.
37. 37. Let the chicken and vegetables drain.
38. 38. Bring the sauce back to a boil.
39. 39. Pour the sauce onto the plates.
40. 40. Place the chicken breast fillets on the sauce.
41. 41. Place the vegetables on the sauce.
42. 42. Serve the dish with fettuccine.

Nutrition per serving

• kcal: 409
• Protein: 50 g · Fett/Fat: 17 g · Carbs: 7 g