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JANET D
Poached corn chicken with vanilla sauce
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.
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Ingredients
Directions
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Peel vanilla pods and scrape out vanilla with a sharp knife.
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Cut the shalot and finely chop.
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Peel garlic.
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Fry the shallot, garlic, fondue, celery, vanilla asparagus and chopstick.
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Longing for about 5 minutes on low heat covered.
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Fond above other pan seven.
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Store vanilla bean.
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Thinly sprinkle chicken breasts with salt and pepper.
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Bring the fondue to the boil and poach chicken in about 12 minutes, halfway through.
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Remove chicken from stock, wrap in aluminum foil and let it rest.
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Add wine to the fond and bring to the boil.
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Cook the sauce over a high heat in about 5 minutes to 1 dl.
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In the meantime, mix butter and flour well in small pieces and divide them into pieces.
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Add cubes of butter to the sauce while stirring so that lightly bound sauce is formed.
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Season with salt and pepper.
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Spread the sauce over two warm plates.
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Slice chicken into slices and place in sauce.
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Garnish with vanilla bean.
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Serve with rösti and broccoli..
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Nutrition
250Calories
Sodium31% DV735mg
Fat11% DV7g
Protein84% DV42g
Carbs1% DV4g
Fiber8% DV2g
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