Chicken fillet with lingonberry sauce
3 servings
110 minutes
Chicken fillet with lingonberry sauce is an exquisite dish of European cuisine that combines the tenderness of meat with the sweet-sour richness of berry sauce. This recipe embodies the art of gastronomy by merging the softness of marinated fillet with the spicy aroma of nutmeg, garlic, and soy sauce. The lingonberry sauce, with its light caramelization of onion and sugar, adds a subtle fruity freshness to the dish. It is perfect for a romantic dinner or a festive lunch where each flavor note unfolds gradually. It is served on fresh salad leaves, creating a balance between the juiciness of the meat and the crisp greens. The taste is rich and multifaceted with a delicate acidity that awakens the appetite. Chicken fillet with lingonberry sauce not only delights the taste buds but also decorates the table with its elegant appearance.
1
We prepare a marinade for chicken fillet: mix mayonnaise, soy sauce, nutmeg, grated or pressed garlic, 1/4 tsp ground black pepper, and a little salt since soy sauce is salty by itself.
- Garlic: 2 cloves
- Soy sauce: 2 tablespoons
- Ground nutmeg: 1 teaspoon
- Mayonnaise: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Thoroughly coat the chicken fillet pieces with marinade and place them in the refrigerator for at least half an hour, preferably one to two hours.
- Chicken fillet: 3 pieces
3
Grate the cheese on a coarse grater.
- Cheese: 100 g
4
Preheat the oven to 180 degrees. Place the fillet pieces in a heat-resistant dish, preferably non-stick, and put small thin pieces of butter on each. Bake in the hot oven for 20 minutes.
- Butter: 30 g
5
After 20 minutes, take it out, sprinkle with grated cheese, and put it back in the oven for another 10-15 minutes until the cheese is golden.
6
Preparing lingonberry sauce: Clean and chop the onion into small cubes. Heat vegetable oil in a pan and fry the onion until golden.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
7
We sort the lingonberries, wash them, and let the water drain. We add them to the onion, sprinkle with sugar, mix, and fry for another five minutes.
- Fresh frozen lingonberries: 200 g
- Sugar: 2 tablespoons
8
Dissolve the starch in 2 tablespoons of cold water, pour it into the pan, mix, and cook on low heat until thickened. Then turn it off.
- Starch: 0.5 teaspoon
9
We take out our ready golden-brown chicken from the oven.
10
Wash the lettuce leaves, dry them with a paper towel, and arrange them on plates. Place the chicken fillet on top and drizzle with lingonberry sauce.
- Green salad: to taste