Chicken Breast Fillet Asian

Sauté in olive oil. Add two unpeeled garlic cloves, a few unpeeled ginger, curry, mini onions, mint and lemon balm to the frying pan.

Cook the chicken for about 6 minutes. Cut the white cabbage into tender strips, season, braise in clarified butter and reduce with Tabasco, ginger, curry, cider pepper, vinegar, salt and a flake of butter.

Remove the skin from the remaining mini onions, cut into slices, saute with finely diced garlic in olive oil, salt and pepper and pour over the roasted chicken breast fillet form.

Arrange everything in a bowl and garnish with a bunch of parsley.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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