Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chicken
Sauce
Toast
Salad
How it's done
Chicken
Bring the stock and wine to the boil along with all the other ingredients up to and including the pepper. Reduce the heat. Add the chicken breasts and allow to infuse for approx. 15 mins. on a low heat. To make the curry sauce, set aside approx. 100 ml of the stock. Cover the chicken and leave to cool a little in the remaining stock.
Sauce
Puree the reserved cooking stock, mango chutney, curry and Dessert Extrafin, season.
Toast
Mix the butter, ginger and chervil, season. Spread the seasoned butter onto the slices of toast.
Salad
To make the dressing, mix the mustard with all the other ingredients up to and including the pepper. Mix the dressing with the lamb's lettuce shortly before serving and sprinkle with the nuts.
| Serve: | Cut the lukewarm chicken breasts into thin slices, arrange on plates. Drizzle the curry sauce over the carpaccio. Serve with the ginger toast and lamb's lettuce. |
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How-tos
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