Season the chicken breasts with salt, pepper and cayenne pepper and turn them over in the flour. Shake off the excess flour. Heat the butter in a frying pan and brown the chicken breasts well on both sides.
Remove from the pan and keep warm. Finely chop the onion and sauté with the bacon cubes in the roast stock. Extinguish with the apple cider and cook until half done. Add the soup and cook again a little. Add the apple cubes and refine the sauce with cream. Form the chicken breasts in the sauce and heat up again briefly. Bring to the table hot. Garnish with fried bacon slices and apple rings. Serve with homemade spaetzli.
Fry the bacon and keep it warm. In the frying fat, fry another apple cut into rings.
Our tip: Use bacon with a fine, smoky note!
Related Recipes:
Eight TreasuresFor the Eight Treasures, cut the meat into fine strips and marinate with salt, pepper, a little lemon juice...
Eight Treasures De LuxeFor the Eight Treasures, roll the pork, quail quarters, duck breast strips, and crawfish pieces in rice or...
Sweet and Sour Vegetables with Glass NoodlesFor the sweet and sour vegetables with glass noodles, first soak the glass noodles in cold water. Mix soy...
Beef Short Ribs Asian Style with Leek VegetablesPut a grill in the middle of the oven and preheat the kitchen stove to 160 °C. Put the tomatoes, water, soy...
Tortellini with Tomato SauceFor the tortellini with tomato sauce, first prepare the tomato sauce. To do this, bring a saucepan of water to...
Glazed Turkey Breast with Creamed VegetablesFor the Glazed Turkey Breast with Creamed Vegetables, wash the turkey breast, dry it and rub it with salt and...
Melanzane RouladeFor the tomato sauce, dice the onion and sauté in about 3 tablespoons of oil. Add the peeled tomatoes and...
Tortellini with Spinach and Cheese Filling and Sage ButterFor the dough, knead the durum wheat and eggs in a food processor fitted with a kneading attachment until a...
Cream of Parsnip Soup with Cinnamon Cream of TartarPeel the parsnips and potatoes and cut into cubes of approx. 1 x 1 cm. Finely dice the onion and garlic...
Cream of Parsnip SoupSauté shallots cut into small cubes in oil, clean parsnips, peel and cut into coarse pieces, add to shallots...