Fried chicken breast fillets with sauerkraut sautéed in Dijon cream
Serves four
4 chicken breast fillets
600 g sauerkraut
4 dl double cream
2 tbsp Dijon mustard
100 g smoked pork flank
finger salt and black pepper
Rub the chicken breasts with salt and pepper and fry them brown on both sides in a frying pan. Continue cooking in oven at 180 degrees Celcius for 10–15 minutes, until inner temperature as risen to 72 degrees.
Stir-fry the sauerkraut quickly in a saucepan, add cream and mustard. Sauté for 15–20 minutes.
Dice the smoked park and fry the dices in a frying pan until crisp. Mix into the sauerkraut. Season with black pepper and salt, if needed.
Serve with Ajwar (Hungarian sweet pepper relish).