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Chicken Breast with Albert Sauce Recipe

Chicken Breast with Albert Sauce

Poultry


Total Time : Serves 12
Medium

HOW TO PREPARE Chicken Breast with Albert Sauce Recipe

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 Secrets Béchamel Mix with the milk, MAGGI Less Salt Chicken Stock 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.

Nutritional Information For Chicken Breast with Albert Sauce Recipe

Per Portion of 300g

Energy : 319.00 Kcal
Protein : 39.00 g
Carbohydrate : 18.00 g
Fats : 9.60 g

Your Grocery List

  • 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 Stock Bouillon Cube
  • 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

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