Description
A spectacular appetizer for the holidays: delicate pate of chicken combined with raspberry jam! Incredible and beautiful: salty and sweet, white and red. Try it ;)
Ingredients
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Chicken breast
175 g
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Carrots
0.5 piece
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Bow white
0.5 piece
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Dry white wine
2 Tbsp
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Cream
100 ml
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Jam
100 g
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Lemon juice
1.5 Tbsp
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Salt
-
Black pepper
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Vegetable oil
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Parsley
Cooking
Prepare the pie. Chicken fillet cut into slices, season with salt and pepper, fry in vegetable oil until whitening. Add the chopped onions and carrots.
Fry for 3-4 minutes, pour the wine and let it evaporate the alcohol. Simmer for about 15-18 minutes until tender.
To shift the cooked fillet in the bowl of a blender and grind into a puree.
Add the whipped cream until stable peak, mix well. Season to taste.
To put the paste in a pastry bag and transplant into a small Cup to feed. Flatten.
Jam mixed with lemon juice.
Spread on top 1 tsp. jam. Cool. Before serving, garnish with parsley.
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