• English
  • Tiếng Việt
  • 中文 (中国)
  • 한국어
  • 日本語


    1 kg chicken breast

    0.4 kg potatoes

    0.2 kg canned pumpkin

    0.6 kg carrot

    0.2 kg green asparaguses

    0.2 kg broccoli florets

    2 spoonfuls rapeseed oil

    0.1 l 36% sour cream

    0.5 l 2% milk

    2 twigs of cocktail tomatoes

    0.2 l chicken broth

    0.2 l white wine

    0.1 kg butter

    2 spoonfuls coarsely ground red pepper

    1 spoonful salt


    Green tulle:

    20 g wheat flour

    50 g oil

    140 g water

    1/2 teaspoonful green food colouring





    Step 1

    Preparation of chicken: cut off excess fat and fibres. Prune the beginning and end of the breast to come up with an even piece of meat. Cut the meat slightly to create a pocket. Insert the pickled pumpkin into the breast and season with salt and red pepper. Heat the frying pan, pour in 2 spoonfuls of oil and sauté the meat until golden. Add the tomatoes. Put everything into an oven heated to 160 degrees for 8 minutes. Cut into 3 cm thick slices.


    Step 2

    Light the burner and put 2 saucepans on it. Add the milk, the butter and the peeled and chopped carrot into the first saucepan; season with salt and pepper. Cook until soft, then rub through a sieve.

    Boil the peeled potatoes in the salted water in the second saucepan. When the potatoes are soft, pour out the water, add the sour cream and salt and whip until puree forms.

    Put the purée over to a bag with a sprinkling tip and keep in a warm temperature.

    In the saucepan with the boiling salted water, scald the green asparaguses and broccoli.


    Step 3

    Pour the white wine into a small saucepan and cook until the alcohol evaporates. Add the broth and continue cooking. When the fluid reaches the consistency of sauce, add the butter, emulsify and season with salt and pepper.


    Step 4

    Prepare the green tulle. Combine all ingredients in the dish. Pour the pastry onto a strongly heated frying pan. Wait until the pastry begins to bubble and the water evaporates. Put the tulle onto the parchment and leave it to cool down.


    Step 5

    Squeeze the potato and carrot puree from the bag onto a plate. Make a hole with a tablespoon and pour the sauce in. Then put the chopped chicken breast and vegetables on the puree. Use the green tulle and baked cocktail potatoes for decoration. Sprinkle everything with ground red pepper.