Chicken Breast with Albert Sauce

Name: Chicken Breast with Albert Sauce
Prep time: PTM
Cook time: PTM
Ingredients: 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

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INGREDIENTS

Chicken Breast with Albert Sauce with
NUTRITIONAL INFORMATION

Chicken Breast with Albert Sauce with
HOW TO PREPARE

Chicken Breast with Albert Sauce with
REVIEWS

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

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

NUTRITIONAL INFORMATION

Chicken Breast with Albert Sauce with

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

HOW TO PREPARE

Chicken Breast with Albert Sauce with

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.

REVIEWS