Chicken breast with Cumberland sauce

Chicken breast with Cumberland sauce

Chicken breast with Cumberland sauce is served with Risi Bisi. For this, finely dice the onions and put them in a pot with rice. Add 1 tsp oil. Steam the rice until glassy. Add the broth. Put the lid on. Bring to the boil. Cook at the lowest heat for 20 minutes. Mix in the frozen peas. Allow to simmer for a few minutes. Rub chicken breast fillet with a marinade of 2 tsp oil, pepper, salt, paprika powder, finely chopped garlic and finely chopped rosemary. Heat a pan. Fry the chicken breast all around vigorously for a short time. Switch temperature to medium level. Fry chicken breast for 15 minutes, turning occasionally. For the Cumberland Johannisbeer jelly sauce, stir port wine and freshly squeezed orange juice until smooth. Stir the mustard into the Cumberland sauce. Season Cumberland sauce with ginger and finely grated lemon peel.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
587 kcal
74 g
47 g
12 g

(C)opyright by Marions Kochbuch