18 Sep Chicken breast fillet with Cumberland sauce
Chicken breast fillet with Cumberland sauce
4 boneless chicken breast, rice 400 g, Pickled Red Pepper, Celery Salad, currants, oil, butter, sour cream.
Cumberland sauce: Wild Cranberry Preserves, Horseradish, Mustard, a glass of dry red wine, onion, sugar, salt, lemon peel, oil, butter.
Put chopped onion and thin strips of lemon peel to a pan with hot oil with butter. After a while add red wine. After the wine vaporizes add 1 teaspoon of mustard and 2 teaspoons of horseradish, mix it. Add Wild Cranberry Preserves, mix and cook for 2-3 min. until the mixture is thickened. At the end some more horseradish can be added. Fry chopped Pickled Red Pepper on the butter. Next combine it with cooked earlier rice.
Salt and pepper the chicken fillets on both sides. Fry for a while in a pan, on the oil, and after turning it on the other side put it into the oven for 8 min. In the meantime prepare the celery salad. Pour a little sour cream into a bowl, add currants and Celery Salad. Mix it, add a little sugar.
Serve the fillets with the Cumberland sause, with rice with pepper and with the celery salad with currants.