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INGREDIENTS

Chicken Breast with Albert Sauce with

  • 1700 g skinned chicken breast fillets
  • For the marination:
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon Corn oil
  • 1 pinch ground black pepper
  • For the sauce:
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1.2 liters skimmed milk
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 5 tablespoons lemon juice
  • 2.5 tablespoons Dijon mustard
  • 1 cup reduced fat cooking cream
  • 2 Egg yolks
  • 2 tablespoons butter
  • 4 tablespoons horseradish
  • 1 kg Savoy Cabbage
HOW TO PREPARE

Chicken Breast with Albert Sauce with

1
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.
2
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.
3
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

Chicken Breast with Albert Sauce with

  • Energy 319 (Kcal)
  • Protein 39 (g)
  • Carbohydrate 18 (g)
  • Total Fat 9.6 (g)
REVIEWS

Chicken Breast with Albert Sauce with

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