INGREDIENTS
- – Rooster breast 3 models.
- – Roasted garlic paste.
- – Inexperienced onion.
- – Carrot 1 unit.
- – Purple onion 1 unit.
- – Sal.
- – Pepper.
- – Olive oil.
- – Vino.
- Salsa:
- – Mostaza 100 cc.
- – Milk cream 100 cc.
- – White wine 1 glass.
- – Garlic 1 clove.
- – Mushroom 100 g.
- Brussels sprouts:
- – Blanched cabbages.
- – Chopped garlic.
- – Bacon.
- – Salt and pepper.
CHICKEN ROLL with sauce and Brussels sprouts to unravel your menu!
PROCEDURE:
1. For the supremes, open the supremes like a matambre, unfold with the garlic paste, and julienne the greens. Season with salt, roll up and prepare dinner in a pan till golden brown. Add a little bit wine to boost the cooking backside.
2. End cooking in a reasonable oven till cooked.
3. For the sauce, fillet the mushrooms and brown them in olive oil on each side.
4. After they brown, add the chopped garlic, rosemary and deglaze with white wine.
5. End with the mustard and cream.
6. Season with salt and pepper and cut back for a couple of minutes.
7. For the cabbages, lower them in half and sauté the bacon in lardons and add the cabbages with a little bit garlic and season with salt and pepper.
