Onion sauce with chicken breast & lamb's lettuce

Ingredients

Directions

1. 1

   Cook potato with skin in boiling water for about 20 minutes. Select the salad, wash and drain well. For the sauce, clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Peel and halve the onions and cut into fine strips.

2. 2

   Cut chicken fillets with skin from the bone. Wash the meat and pat dry.

3. 3

   Drain the potatoes, rinse with cold water, peel. Mash with a fork. Stir in apple vinegar. Season with salt, pepper and sugar. Fold in 5 tablespoons of oil.

4. 4

   Coarsely chop the nuts and roast them in a pan without fat, take them out and let them cool down. Heat 2 tablespoons of oil in a frying pan, fry the meat for approx. 15 minutes, turning occasionally. Season with salt and pepper.

5. 5

   Rub the rim of a cocktail glass with lemon juice and dip it in the sugar. Allow to dry. Pour Blue Curaçao and Kirschwasser with ice cubes into the glass and top up with well-chilled tonic.

6. 6

   Bring to the boil and simmer over high heat for about 5 minutes. Stir starch and 1 tbsp. water until smooth. Thicken the sauce with it. Season to taste with salt, pepper and sugar.

7. 7

   Mix salad, nuts and potato dressing. Cut the chicken fillets open. Serve with onion sauce and salad.