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Chicken skewers with mustard and rosemary butter
30 m active | 46 m total
Nutrition facts per serving:
  • Energy in kcal about 462
  • Fat about 21g
  • Carbohydrates about 12g
  • Protein about 53g
This is needed
This is needed for 4 people
Mustard and rosemary butter
  • 60 g butter, soft
  • 2 tbsp rosemary, finely chopped
  • 1 tbsp coarse-grain mustard
  • 1 tbsp mild mustard
  • 0.25 tsp salt
  • a little pepper
  • 8 chicken breasts (each approx. 100 g)
  • 1.5 tbsp white flour to dust
  • 4 spring onion
  • 8 wooden skewers
  • 0.5 tsp salt
  • a little pepper
Fennel salad
  • 2 tsp coarse-grain mustard
  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 2 fennel, cut into slices approx. 2 mm thick
  • salt and pepper to taste
  • 1 bunch radishes incl. green parts, radish thinly sliced, a little of the green parts roughly torn
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And that's how it's done
And that's how it's done
Mustard and rosemary butter
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the rosemary and mustard, season.
Dust the chicken with the flour and shake off the excess. Thread 4 chicken breast pieces alternately with 2 spring onions onto the 4 skewers, season, brush on both sides with half the butter. Cover and chill the remaining butter.
Fennel salad
Mix the mustard, balsamic and oil, season. Add the fennel, radish and radish greens, mix.
Charcoal/gas/electric grill
Grill the skewers over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side, cut into 4 skewers, serve with the fennel salad and the rest of the butter.

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