Poached corn chicken with vanilla sauce

Name: poached corn chicken with vanilla sauce
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Dutch
Ingredients: 2 vanilla pods; 1 shallot; 1 clove garlic; 3 twigs celery; pot poultry feast à 380 ml; salt; White pepper; 2 corn chicken fillets approx. 150 g; dl light red wine; 1 tablespoon butter or margarine; 1 tablespoon flour

A tasty Dutch recipe. The main course contains the following ingredients: poultry, vanilla pods, shallot, garlic, celery, poultry (380 ml), salt, white pepper, corn chicken fillets (approx. 150 g), light red wine, butter or margarine and flour.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Peel vanilla pods and scrape out vanilla with a sharp knife.
Cut the shalot and finely chop.
Peel garlic.
Fry the shallot, garlic, fondue, celery, vanilla asparagus and chopstick.
Longing for about 5 minutes on low heat covered.
Fond above other pan seven.
Store vanilla bean.
Thinly sprinkle chicken breasts with salt and pepper.
Bring the fondue to the boil and poach chicken in about 12 minutes, halfway through.
Remove chicken from stock, wrap in aluminum foil and let it rest.
Add wine to the fond and bring to the boil.
Cook the sauce over a high heat in about 5 minutes to 1 dl.
In the meantime, mix butter and flour well in small pieces and divide them into pieces.
Add cubes of butter to the sauce while stirring so that lightly bound sauce is formed.
Season with salt and pepper.
Spread the sauce over two warm plates.
Slice chicken into slices and place in sauce.
Garnish with vanilla bean.
Serve with rösti and broccoli..