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Ingredients
Chicken Fillet with Apples and Ginger Butter
- Ingredients
- 4 chicken (ready to cook, skinless, à 150 grams)
- 400 milliliters Chicken broth
- 2 Tbsps White vinegar
- 1 ½ Tbsps thyme
- 1 Tbsp honey
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 tart Apple (z. B. Granny Smith)
- 2 Tbsps lemon juice
- 4 scallions
- 40 grams pickled ginger (with liquid)
- 40 grams soft butter
- Basil (for garnish)
Rinse the chicken and pat dry. In a saucepan, bring the broth, vinegar, thyme and honey to a boil and season with salt. Season the chicken breasts with salt and pepper. Heat the oil in a skillet and sear the chicken until golden but not cooked through. Remove, thread a skewer through the chicken and hang it over the simmering broth mixture and steam until cooked through, about 10 minutes.
Meanwhile peel the apples, quarter, core, cut into thin wedges and toss with the lemon juice. Rinse the scallions, cut 1/4 of them into thin strips and divide the remaining scallions into 5cm (approximately 2-inch) long pieces. Toss with the apple slices and add to the simmering broth when the chicken is halfway cooked.
Drain the ginger and reserve the liquid. In a mixing bowl, beat the butter with 1 tablespoon of the ginger liquid until creamy and season with salt.
Arrange the scallions and apple slices on a plate, cut the chicken breasts, put on top and garnish with the scallion strips and basil leaves. Top with the ginger butter and serve.