Manual Silvercrest SKM 500 B1 - IAN 96056 (page 87 of 94) (English, German, Dutch)

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SKM 500 B1

Stuﬀ ed chicken breast with curry sauce

Ingredients:

■ 4 chicken breasts, each approx. 150 g

■ Salt

■ Freshly ground pepper

or the suﬃ ng:

■ 150 g minced pork (raw)

■ 1 onion, diced

■ Chinese seasoning

■ 1 pinch of ginger powder

or the sauce:

■ 250 ml white wine

■ 2 - 4 tbsp cream

■ Salt, 1 tbsp curry powder

■ Cornﬂ our (if required)

eparation:

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.

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Silvercrest SKM 500 B1 - IAN 96056 Manual

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