Name: Chicken Breast with Red Wine Butter Sauce and Lamb's Lettuce
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 100 g Butter; 100 g Lamb's lettuce; 125 g Cherry tomatoes; 100 g Mushrooms; 4 tbsp White wine vinegar; to taste Salt; to taste Black pepper; 1 tbsp Chopped chives; 1 tbsp Chopped parsley; 3 tbsp Oil; 5 piece Shallots; 4 piece Chicken breasts on the bone; 350 g Chicken breast; 20 g Clarified butter; 0.25 l Red wine

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Chicken Breast with Red Wine Butter Sauce and Lamb's Lettuce is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This dish is a real eye-catcher and tastes simply fantastic! The combination of tender chicken breast, sophisticated red wine butter sauce and fresh lamb's lettuce is a poem. I always make the sauce with a good, dry red wine - this gives it a particularly fine note. The preparation takes a little time, but the effort is definitely worth it. Perfect for a festive meal or a special occasion. Duchess potatoes or just fresh baguette go well with it. An absolute favorite recipe that is always well received by my guests!

Ingredients (15 ingredients)

100 g Butter
100 g Lamb's lettuce
125 g Cherry tomatoes
100 g Mushrooms
4 tbsp White wine vinegar
to taste Salt
to taste Black pepper
1 tbsp Chopped chives
1 tbsp Chopped parsley
3 tbsp Oil
5 piece Shallots
4 piece Chicken breasts on the bone
350 g Chicken breast
20 g Clarified butter
0.25 l Red wine

Preparation (9 steps)

Chop shallots

Thermomix® Setting

5 sec/Speed 5

Peel and quarter 5 shallots and place in the mixing bowl. Chop for 5 sec/speed 5. Scrape down with the spatula.

Sauté shallots

Thermomix® Setting

10 min/212°F/Speed 1 100

Leave the chopped shallots in the mixing bowl and add ¼ l of red wine. Simmer for 10 min/100°C/speed 1 without the measuring cup until the liquid has almost completely reduced.

600

Prepare butter

Cut 100 g of butter into pieces and refrigerate.

Prepare vegetables

Clean, wash and drain 100 g of lamb's lettuce well. Wash and quarter 125 g of cherry tomatoes. Clean and slice 100 g of mushrooms.

Prepare vinaigrette

Mix 4 tbsp white wine vinegar with salt, pepper, 1 tbsp chopped chives and 1 tbsp chopped parsley. Whisk in 3-4 tbsp oil.

Fry chicken breast

Wash 4 chicken breasts (approx. 350 g each), pat dry and remove from the bone. Season with salt and pepper. Heat 20 g of clarified butter in a pan and fry the fillets for 8-10 minutes, turning occasionally.

Stir in butter

Thermomix® Setting

3 min/122°F/Speed 3 50

Gradually add the cold butter in pieces to the red wine reduction in the mixing bowl and stir in for 3 min/50°C/speed 3 until a creamy sauce is formed. The sauce must not boil anymore!

180

Season sauce

Season the red wine butter sauce with salt and pepper.

Arrange

Cut the fried chicken breast and arrange on plates with the red wine butter sauce. Mix lamb's lettuce and vinaigrette and distribute on the plates as well. Duchess potatoes taste good with it.