• 1 chicken breast per person
• 2 Juliet® apples
• 1 shallot
• 1 glass of dry white wine
• 2 tablespoons of crème fraîche
• 5g of pureed ginger
• 1 liter of Juliet® apple juice
• 1 chicken breast per person
• 2 Juliet® apples
• 1 shallot
• 1 glass of dry white wine
• 2 tablespoons of crème fraîche
• 5g of pureed ginger
• 1 liter of Juliet® apple juice
In a skillet, brown the chicken breasts over high heat, turning them frequently.
Finely chop the shallot and sweat it in a little fat, then deglaze with a glass of dry white wine.
Add 5 g of pureed ginger and stir everything together.
Reduce the mixture, then add enough Juliet® apple juice to cover it. Reduce again until the mixture is reduced to about 80% of its original volume.
Stir in the heavy cream. Let it simmer gently for 5 to 6 minutes. Cut theJuliet® into 1-cm cubes and sauté them.
Season with salt and pepper to taste.
When plating, arrange the sliced chicken breasts, alternating them with slices ofJuliet®. Serve withJuliet® sauce, a few cubes ofJuliet®, and a sprinkle of chives.
Tip: You can serve this dish with rice.