Roasted Chicken Breast with Mustard, Caraway and Chervil

Pepper salt and pepper the meat. Mix mustard, yogurt, caraway seeds and freshly chopped chervil (save some chervil for decorating), coat the meat with it, coat with breadcrumbs and chill for about 1 hour. Heat 5 g butter, core apples, cut into slices and cook in the hot butter for 4 – 5 minutes. Add caraway schnapps and let evaporate. Add apple juice, lemon juice and pepper and simmer for a few minutes. Remove the apple slices from the pan and keep warm. Add yogurt to the sauce, bring to a boil and allow to thicken. Fry the chicken breast slices in the remaining butter until golden brown on both sides. Arrange on warmed plates, place the apple slices around the meat, pour the sauce over them and sprinkle the chervil on top.

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