Silvercrest SKM 500 B1 - Manual (Page 117)

114
GB
MT
SKM 500 B1
Stuff ed chicken breast with curry sauce
Ingredients:
■ 4 chicken breasts, each approx. 150 g
■ Salt
■ Freshly ground pepper
For the suffi ng:
■ 150 g minced pork (raw)
■ 1 onion, diced
■ Chinese seasoning
■ 1 pinch of ginger powder
For the sauce:
■ 250 ml white wine
■ 2 - 4 tbsp cream
■ Salt, 1 tbsp curry powder
■ Cornfl our (if required)
Preparation:
1) Season the chicken breasts with salt and pepper and then cut them up using
a sharp kitchen knife.
2) Process all of the ingredients for the stuffi ng into a dough in the mixing bowl
using the kneading knife r, and season to taste.
3) Now fi ll the chicken breasts with the stuffi ng and sew them up. (Alternatively,
you can also use toothpicks.)
4) Heat the fat and fry all the chicken breasts in it.
5) Pour in the wine and then let the chicken breasts braise for 10-15 minutes.
6) Remove the chicken breasts from the pan and place them where they will
keep warm.
7) Season the sauce with cream, salt and curry powder and thicken the sauce
as desired with cornfl our.
Now serve the chicken breasts with the sauce on a bed of rice, for example.