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European Main course

Chicken Breast with Albert Sauce

0
30Min
Easy

Ingredients

-
12 Servings
+

This dish has been optimized for 12 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1700 g
Skinned chicken breast fillets
5 g
Dijon mustard
2 tbsp
Lemon juice
1 tbsp
Corn oil
1 pinch
Ground Black Pepper
For the sauce
1 Sachet
MAGGI® Bechamel Mix
5 cups
Skimmed milk
2 cubes
MAGGI® Chicken Bouillon Less Salt
5 tbsp
Lemon juice
2.5 tbsp
Dijon mustard
1 cup
Cooking cream
2 pieces
Beaten egg yolk
2 tbsp
Butter
4 tbsp
Horseradish Sauce
1 kilogram
Savoy Cabbage

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Nutrition Value

Energy
411.74 kcal
Protein
52.62 g
Carbohydrates
17.58 g
Fats
15.41 g
Information per serving
Lets Cook

Instruction

30 Minutes
Step 1
0 Min
Cut the chicken breasts into 2 pieces each and marinate with the marinade ingredients. Then bake in a preheated oven at 180°C for 25 mins. Take out, cover with aluminum foil and keep aside.
Step 2
0 Min
While baking the chicken, mix the MAGGI® Béchamel Mix with the milk, MAGGI® Chicken Bouillon Less Salt cubes, lemon juice, and mustard; simmer for 15 mins, constantly stirring. Whip the cream and egg yolk in a small bowl, and slowly pour in the hot liquid, while whipping continuously. Add the butter and the horseradish while stirring.
Step 3
0 Min
Dip the savoy cabbage in boiling water and then remove and refresh in cold water; strain and drain on a kitchen towel. Place in the middle of a serving dish, chicken pieces around, and the sauce on top.
Chicken Breast with Albert Sauce

Step 1 of 3

Cut the chicken breasts into 2 pieces each and marinate with the marinade ingredients. Then bake in a preheated oven at 180°C for 25 mins. Take out, cover with aluminum foil and keep aside.

Chicken Breast with Albert Sauce

Step 2 of 3

While baking the chicken, mix the MAGGI® Béchamel Mix with the milk, MAGGI® Chicken Bouillon Less Salt cubes, lemon juice, and mustard; simmer for 15 mins, constantly stirring. Whip the cream and egg yolk in a small bowl, and slowly pour in the hot liquid, while whipping continuously. Add the butter and the horseradish while stirring.

Chicken Breast with Albert Sauce

Step 3 of 3

Dip the savoy cabbage in boiling water and then remove and refresh in cold water; strain and drain on a kitchen towel. Place in the middle of a serving dish, chicken pieces around, and the sauce on top.

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