Chicken Breast Flavoured with Fresh Rosemary and Served with Apple Sauce

3 larger pieces of chicken breast – 250–300 g
pinch of salt
ground white pepper
4 tablespoonfuls of oil
4 tablespoonfuls of butter
2 sprigs of fresh rosemary

Apple sauce: 3 fresh apples, 3 teaspoonfuls of honey, 1 clove, 400 ml white wine
Garnishing: 3 colourful bell-peppers, 1 packet sterilized peas

Salt and pepper the chicken breast and put it in a greased baking dish. Strip the leaves from a part of the sprig of rosemary, chop them finely and sprinkle them on the chicken breast. Roast quickly in a preheated oven, then lower the temperature setting, add a little water and roast slowly until tender while basting occasionally and adding a little water. Take the roast chicken from the baking dish and allow it to cool down. Place cut apples without cores in the chicken juice from roasting, add honey, clove, pour in wine and stew thoroughly. Press the sauce through the sieve and allow it to cool down. Cut the chicken breast into neat slices, put on a dish, add apple sauce and garnish with a sprig of fresh rosemary, cut peppers and sterilized peas. Serve cold with fresh white or brown rolls/bread.

In the summer months in our Gothic garden we prepare for you great Pinkas grilled summer specialties on our outdoor grill and smokehouse.
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