Chicken Breasts With Coriander Sauce - cooking recipe

Ingredients

4 None chicken filets
8 slices bacon
Pinch None white pepper
1 tbsp olive oil
1 tbsp butter
1 None small cabbage, trimmed and cut in wedges
2 tsp coriander seeds
1/2 cup dry white wine
3/4 cup heavy cream
1 cube vegetable bouillon
1 tbsp cornflour

Preparation

Wrap each chicken fillet with 2 slices bacon and season with white pepper. Heat oil in a pan and fry filets for 5 mins on each side. Heat butter in a large pan and saute cabbage wedges on both sides. Bring 1/2 cup of salted water to a boil, cover and simmer for 10 mins.
Remove chicken from pan and keep warm. Add coriander seeds to the pan in which the chicken was cooked and fry briefly. Add 1/2 cup of salted water, the white wine, cream and stock cube, and bring to a boil. Simmer for 5 mins. Stir in cornflour and simmer for 1 min. Season.
Slice the chicken fillets and serve with the coriander sauce and cabbage wedges..