Pan-Seared chicken with capers and roasted butter

20 MINUTES
4 SERVINGS
salty chef
INGREDIENTS
  • 200 gr. all-purpose flour
  • 4 gr. fennel seeds, ground
  • 10 gr. paprika, smoked
  • 3 gr. thyme, dried
  • 4 gr. salt
  • 600 gr. chicken breast fillet
  • 30 gr. olive oil
  • 100 gr. Cow butter
  • 30 gr. garlic cloves, peeled and smashed
  • 50 gr. capers, desalted, finely chopped
  • 200 gr. white wine
  • 300 gr. chicken stock
  • 10 gr. parsley leaves, coarsely chopped
  • 4 gr. lemon zest
  • 30 gr. lemon juice
  • Salt
PRODUCT
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Oat drink
Oat drink
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Cow butter
Cow butter
METHOD
  1. In a saucepan, pour the Oat drink, sugar, corn flour, liquid vanilla extract, and mix over medium heat until it thickens.
  2. Remove from heat, add Cow butter, and pour the cream into small glasses.
  3. Let it cool completely and set at room temperature, then refrigerate for 3-4 hours.
  4. Remove from moulds and roll the puddings carefully in crushed Aegina pistachios.
  5. In a bowl, break the Couverture chocolate into pieces, add sunflower oil, and melt in a microwave for 1 minute or use a Bain-marie.
  6. Spread the melted Couverture chocolate on the top side of each pudding.
  7. Decorate with grated coconut, and your delicious and easy-to-make desserts are ready to be enjoyed!
  8. Make them for any occasion, and everyone will love them!
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