Already a Member?
Rating :( 9 rating):
Add to My Favourites
1700 g skinned chicken breast fillets
for the marination:
1 teaspoon dijon mustard
2 tablespoons lemon juice
1 tablespoon corn oil
pinch of ground black pepper
for the sauce:
1 sachet MAGGI® Béchamel Mix
1.2 liters skimmed milk
2 cubes MAGGI® Chicken Less Salt Bouillon
5 tablespoons lemon juice
2½ tablespoons dijon mustard
1 cup reduced fat cooking cream
2 egg yolks
2 tablespoons butter
4 tablespoons horseradish
1 kg savoy cabbage
Cut the chicken breasts into 2 pieces each and marinate with the marination ingredients and then bake in a preheated oven at 180 °C for 25 minutes. Take out, cover with aluminum foil and keep until serving.
While baking the chicken, mix the MAGGI® Béchamel Mix with the milk, MAGGI® Chicken Less Salt Bouillon cubes, lemon juice and mustard; simmer for 15 minutes, constantly stirring. Whip the cream and egg yolk in a small bowl, and slowly pour in the hot liquid, while whipping continuously. Add the butter and the horseradish while stirring.
Dip the Savoy cabbage in boiling water and then remove and refresh in cold water; strain and drain on a kitchen towel. Dress in the middle of a serving dish, chicken pieces around, and the sauce on top.
Enter up to 3 ingredients in your fridge to view the matching recipes...
© 2013 All Intellectual Property Rights are reserved to Société des Produits Nestlé S. A. Vevey – Switzerland – Trademarks Owner
Click on the icons to follow us! »