Chervil Soup with Chicken Breast Cubes in Herb Breading

Rating: 1.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Coarsely dice chicken breasts, season with salt, season with pepper. Whisk bread crumbs with kitchen herbs, stir egg with a pinch of salt. Turn meat one by one in flour, egg mixture and the herb breading on the other side.

Roast for three minutes until crispy before serving.

The soup

Rinse and spin half of the chervil and parsley, whisk and mash with softened butter, then refrigerate. Toss the onions and potatoes in butter. Add the remaining chopped clear soup, whipping cream, kitchen herbs and wine and simmer gently for 15 minutes. Now whisk the soup, strain, season with salt and pepper and fold in the herb butter (blender). Fill soup into deep plates, add chicken cubes and garnish with cream and a chervil leaf.

Our tip: It is best to use fresh herbs for a particularly good aroma!

Related Recipes: