Corn Chicken Breast

Lightly score corn chicken breast from the side with a sharp kitchen knife, fill with a little bit of cold herb butter and season with salt and pepper. Sauté in oil on the skin side and roast in a heated stove at 180 to 200 °C for about 8 to 10 minutes.

Sweat the vegetables cut into fine shreds in butter, extinguish with the white wine, cover and steam for a few minutes until soft.

Serve with the cornish hen breast.

James serves Miss Sophie champagne with the poultry. Gourmets argue about it …

Dinner for One – the original recipes: Mulligatawny soup North Sea haddock Cornish hen breast Oriental fruit salad http://www. Ndr. De/ndr/entertainment/shows/dinner/recipes. Html

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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