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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.
Per Portion of 300g
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