Chicken breast in fine gravy with spaetzle

Name: Chicken breast in fine gravy with spaetzle
Yield: 3
Ingredients: black pepper; 3 pieces chicken breast fillets; 1 tbsp clarified butter or 1 tbsp oil; 100 g cream; 2 gehäufte EL flour; 100 g Greek yogurt; 400 ml Hühnerbrühe, heiß; 50 ml kalte Brühe or 50 ml cold water; salt; spaetzle

Original title: Hähnchenbrust in feiner Bratensoße zu Spätzle

Main course Meat dish Pan-frying Oven

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This recipe is shown in a translation. Original language: Deutsch.

Ingredients

Portions

black pepper
chicken breast fillet 1 piece
clarified butter 0.33 tbsp

or oil 0.33 tbsp
cream 33.33 g
flour 0.67 gehäufte EL
Greek yogurt 33.33 g
Hühnerbrühe, heiß 133.33 ml
kalte Brühe 16.67 ml

or cold water 16.67 ml
salt
spaetzle

preheat

Preheat to 120 °C top/bottom heat.

🌡️ 120°C

brown

Sear briefly and hot on both sides in the clarified butter until browned.

Garen

Cook gently.

🌡️ 120°C ⏱️ 25 min

cut

Cut into slices or juicy medallions.

deglaze

Deglaze the pan drippings with hot chicken broth, loosen from the bottom, and bring to a boil.

Schütteln

Shake vigorously in a shaker until smooth and lump-free.

cook

Pour into the simmering broth while stirring and let simmer gently.

⏱️ 4 min

Verfeinern

Remove from the heat, stir in the cream and yogurt, and season to taste with salt and pepper.

plate

Arrange the chicken medallions with the spaetzle and sauce.

chicken breast fillet

1 piece

clarified butter

0.33 tbsp

oil

0.33 tbsp

Hühnerbrühe, heiß

133.33 ml

flour

0.67 gehäufte EL

kalte Brühe

16.67 ml

cold water

16.67 ml

spaetzle

preheated oven

seared chicken breast

pan drippings

chicken medallions

simmering broth

flour mixture

thickened sauce

finished gravy

chicken breast with gravy and spaetzle

cream

33.33 g

Greek yogurt

33.33 g

salt

black pepper

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