Chicken Breast in Red Wine Broth on Chanterelle Cream

Rating: 3.0 / 5.00 (3 Votes)

Total time: 45 min



fry. Cut the peeled onion into rings, simmer in red wine and pull with the sautéed chicken breast.

Fry the cleaned chanterelles with the bacon cubes in a little olive oil, season, extinguish with whipping cream, add a corner of stock cube and simmer on low heat.

Cook a homogeneous spaetzle dough with flour, eggs and salt, scrape it with a moistened spatula over a wooden board into boiling salted water, skim it and toss the spätzle in the chanterelle cream.

Arrange everything on a flat plate and garnish with a bunch of parsley.

Our tip: Use bacon with a subtle smoky note!

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