Marinated Chicken Breast with Cream Sauce and Sauerkraut
- 2 stems
- 500 milliliters
- 1 teaspoon
small bunch Sage leaf
- 1 tablespoon
- 60 grams
- 100 grams
- 2 teaspoons
- 1 pinch
Rinse and finely chop the celery. Peel and dice the garlic and shallots. In a saucepan, bring the water, celery, garlic, shallots, 20 grams (about 3/4 ounce) of salt, the sage leaf and spices to a boil. Remove from the heat and cool. Place the chicken in a baking dish and pour the cooled marinade over. Refrigerate.
For the sauerkraut: Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Heat the oil in a small pan and saute the sauerkraut 25-30 minutes. Rinse, peel and thinly slice the potatoes and cook in a pot of boiling salted water until knife-tender, 12-15 minutes. Drain the potatoes and place on the baking sheet.
Melt the butter and brush over the potato slices. Pierce the prosciutto slices with a sprig of rosemary and place on the potato slices. Bake until the potatoes are crisp.
Remove the chicken breast fillets from the marinade, pat dry and season with salt and pepper. Strain the marinade into a saucepan, bring to a boil and cook over high heat until reduced to about 200 ml (approximately 3/4 cup), then run through a sieve. Heat 1 tablespoon oil and 1 tablespoon butter and fry the chicken breast fillets until golden brown. Cook the chicken breast in the sauce over low heat for 12-15 minutes. Pour the sauce into a small saucepan and add crème fraîche and mustard. Stir and bring to a boil. Stir in the rest of the cold butter in small pieces with a whisk to bind the sauce. Do not let it boil. Season the sauce with salt, pepper and sugar. Season the sauerkraut with salt and sugar. Serve the chicken breast with cream sauce and sauerkraut.