Corn Chicken Breast with Riesling Sauce and Grapes…

Rinse the chicken breasts under running water and rub dry. Season with salt and pepper. Then sear each side for just under 2 min in a frying pan. Then place in a gratin dish and bake for 12 minutes in a 200 °C oven.

For the sauce, sauté the finely diced shallot with butter in a saucepan, add white wine and chicken stock and cook for 5 minutes. Then pour in the whipped cream and cook for another 5 to 10 min. Season with salt and pepper. One minute before serving, add the halved seedless grapes.

Clean the snow peas and finger carrots and cook them in salted water. Now briefly toss in butter.

Make the long grain rice as usual.

Serving: Pour a sauce level on the plates. In the middle form a unit of long grain rice. Place a corn chicken breast on top. Surround with snow peas and finger carrots.

Drink:

Saar Riesling from the Fasanenhof winery.

O-TiteL.Corn chicken breast with Riesling sauce and grapes, served with a duo of rice with snow peas and finger carrots.

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