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Ingredients (2 servings)
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350 g Hendlfilet
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400 g Chinakohl
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400 g Edelkastanien
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1 Stk. Jungzwiebeln
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1 Stk. Mascarpone
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Salz, Pfeffer, Öl, Muskatnuss
Preparation
- Peel the chestnuts if necessary, or roughly chop pre-cooked chestnuts. Wash the napa cabbage and spring onions and cut them into fine strips and rings.
- Pat the chicken fillet dry, cut into bite-sized pieces, season with salt and pepper, and sear in a large pan with hot oil until golden brown all over, then remove from the pan.
- In the pan drippings, briefly sear the spring onions, chestnuts, and napa cabbage over high heat until the cabbage wilts slightly.
- Stir in two to three tablespoons of mascarpone and a small splash of water, return the meat to the pan, season to taste with salt, pepper, and a pinch of nutmeg, and serve hot.
