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Chicken Breast with Albert Sauce
Ingredients 17 items
- 1700 g skinned chicken breast fillets
- For the marination:
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon Corn oil
- 1 pinch ground black pepper
- For the sauce:
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 1.2 liters skimmed milk
- 2 cubes MAGGI Less Salt Chicken Stock
- 5 tablespoons lemon juice
- 2.5 tablespoons Dijon mustard
- 1 cup reduced fat cooking cream
- 2 Egg yolks
- 2 tablespoons butter
- 4 tablespoons horseradish
- 1 kg Savoy Cabbage
How to prepare
- Cut the chicken breasts into 2 pieces each and marinate with the marination ingredients and then bake in a preheated oven at 180 °C for 25 minutes. Take out, cover with aluminum foil and keep until serving.
- While baking the chicken, mix the MAGGI Secrets Béchamel Mix with the milk, MAGGI Less Salt Chicken Stock cubes, lemon juice and mustard; simmer for 15 minutes, 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.
- Dip the Savoy cabbage in boiling water and then remove and refresh in cold water; strain and drain on a kitchen towel. Dress in the middle of a serving dish, chicken pieces around, and the sauce on top.
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