Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Emile Jung
Farm spring chicken breast with paprika à la Prince Igor
Ingredients for 4 servings:
4 spring chicken breasts 130 g each
200 g vermicelli
300 g cucumber julienne
200 g red peppers
2.5 dl chicken stock
2.5 dl Alsace Riesling wine
2 dl single cream
100 g shallots
100 g de finely sliced white mushrooms
100 g de diced tomatoes
Salt, ground white pepper
2 teaspoons of bright red mild paprika
2 cl of red wine vinegar
3 cl peanut oil
Preparation
Season the farm spring chicken breasts with salt and pepper.
Fry them in the peanut oil until golden brown and then cook them gently.
Peal the cucumber and dice it.
Blanch it for 1 min.
Cook the vermicelli for 3 min in salted water and strain.
Dice the red pepper and boil in salted water for 3 min, strain.
Sauce :
In a saucepan, reduce the white chicken stock, Alsace Riesling wine and red wine vinegar with the chopped shallots, sliced mushrooms and diced carrots to 5 cl of liquid.
Add the cream and paprika.
Bring to the boil and filter.
Arrange each chicken breast on a plate with the cucumber julienne, vermicelli and diced red pepper.
Drizzle a trickle of sauce round it.
Informations :
Le Crocodile
50
Avenue de Colmar
68100 Mulhouse
Tél : 03 89 42 32 37
Opening :
