Chicken breast with red wine butter sauce and lamb's lettuce

Chicken breast with red wine butter sauce and lamb's lettuce

Main course

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Cook Time

1 h 15 min

Servings

4

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, the refined red wine butter sauce and the 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 it's definitely worth the effort. 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)

1

Chop shallots

Thermomix® Setting
5 sec/Speed 5

Peel, quarter and place 5 shallots in the mixing bowl. Chop for 5 sec./level 5. Push down with the spatula.

5
2

Sauté shallots

Thermomix® Setting
10 min/212°F/Speed 1 100

Leave the chopped shallots in the mixing bowl and add ¼ l red wine. Let it reduce for 10 min./100°C/level 1 without a measuring cup until the liquid has almost completely reduced.

600
3

Prepare butter

Cut 100 g butter into pieces and chill.

4

Prepare vegetables

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

5

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.

6

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 clarified butter in a pan and fry the fillets for 8-10 minutes, turning occasionally.

7

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/level 3 until a creamy sauce is formed. The sauce must no longer boil!

180
8

Season the sauce

Season the red wine butter sauce with salt and pepper.

9

Arrange

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

Finished cooking? Great! 🎉

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About this recipe

This recipe for chicken breast with red wine butter sauce and lamb's lettuce is a dish that I have refined over the years. The basic idea comes from classic French cuisine, where red wine butter sauces are very popular with poultry. But I have adapted it so that it fits well into everyday life and still remains something special. The chicken breast itself is of course the main ingredient. I prefer to use chicken breast fillets with skin, as the skin becomes nice and crispy when fried and adds additional flavor. It is important that the fillets are of good quality and not too dry. The red wine butter sauce is the heart of the dish. A good, dry red wine is crucial here. I prefer a Burgundy or a strong Merlot. The shallots provide a fine sweetness and spice, the butter for the creaminess and shine of the sauce. The lamb's lettuce forms a nice contrast to the rich sauce and the tender chicken. The cherry tomatoes add a fruity note and the mushrooms an earthy component. When preparing in the Thermomix®, it is important to chop the shallots really finely so that they no longer interfere with the sauce. Reducing the red wine is an important step to reduce the alcohol and concentrate the flavor. Make sure that the liquid is almost completely reduced before adding the butter. The butter should be ice-cold so that it can be easily incorporated into the sauce and does not curdle. The temperature of 50°C is crucial here, as the sauce must not boil. For a vegetarian version, the chicken breast could be replaced with fried halloumi slices or tofu. Instead of red wine, grape juice could also be used to create an alcohol-free sauce. If you like it a little spicier, you can add a pinch of chili flakes to the sauce. Duchess potatoes, potato gratin or simply fresh baguette are excellent as a side dish. A dry red wine, which was also used for the sauce, perfectly rounds off the dish. The red wine butter sauce can be prepared well in advance and stored in the refrigerator. Before serving, however, it should be warmed up slowly without boiling. The chicken breast should be freshly prepared, otherwise it may become dry. The lamb's lettuce should only be mixed with the vinaigrette shortly before serving so that it does not collapse.

Created by

Anna Hartmann

Anna Hartmann

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Activity: Active
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Tags

#Meat #Festive #Mediterranean

Allergens

  • Milk
  • Sulphur dioxide and Sulphites

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