Crusted chicken breast and coffee sauce

Crusted chicken breast and coffee sauce

This delicious chicken breast is embellished with a crust made from coffee, pepper and salt as well as a coffee and cream sauce. try also this sea buckthorn and orange juice recipe too.

Ingredients

Main course For 4 people

4 chicken breasts of approx. 160 g each

1 tablespoon of HOLL rapeseed oil

2 tablespoons of coffee beans

1 tablespoon of white peppercorns

1 teaspoon of sea salt

2 dl of chicken broth

1 dl of cream

1 teaspoon of corn starch

1 dl of coffee

salt

pepper

Freind's kitchen recipes, strawberry cheesecake slice.

How to proceed

Preparation: approx. 25 minutes

Preheat the oven to approx. 150 ° C. Oil the chicken and brown it for approx. 5 minutes. For the crust, grind the coffee beans with the pepper and salt in a mortar. Dip the chicken in the mixture for the crust and arrange it in a baking dish. Spread the rest of the crust mixture over the chicken and bake in the oven for approx. 20 minutes. Deglaze the cooking juices with the broth and cream and simmer for approx. 5 minutes. Mix the cornstarch with a little cold water and add it to the sauce with the coffee and simmer until the sauce becomes creamy. Season with salt and pepper. Serve the chicken breasts with the sauce. Serve with rice and vegetables. You may be interested to read lemon ricotta cake recipe/ pumpkin fettuccine.

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