Chicken Breasts With Coriander Sauce

• 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

1. 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.
2. 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.
3. Slice the chicken fillets and serve with the coriander sauce and cabbage wedges..

chicken filets, bacon, white pepper, olive oil, butter, cabbage, coriander seeds, white wine, heavy cream, vegetable bouillon, cornflour

Taken from recipes-plus.com/api/v2.0/recipes/21704 (may not work)