Salad with Fava Beans, Sprouts and Chicken
Pull the broad beans from the pods. Blanch in boiling salted water about 5 minutes, plunge into cold water and press the individual beans between thumb and forefinger until the skin bursts and can be removed.
Rinse the baby spinach and spin dry. Rinse the bean sprouts and drain in a colander. Crumble the Parmesan.
Rinse the chicken, pat dry with paper towels and cut into thin strips. Heat the butter in a pan, cook the chicken strips about 2 minutes on all sides and put aside. Season with salt and pepper.
Pour the white wine and the crème fraiche into the pan and bring to a boil while stirring. Season with salt and pepper.
Mix the spinach, bean sprouts, beans and chicken strips and arrange on plates. Top with Parmesan cheese and the sauce from the pan and garnish with the red cabbage sprouts. Serve immediately.