A bean recipe for every taste:
Season chicken with salt and season with pepper, sauté in a quarter of the butter all around. Pour in chicken broth, cover and simmer for 60 minutes over medium heat, adding a little water if necessary. Remove chicken and keep warm. Add sparkling wine to roast stock form and reduce a tiny bit.
Form sauce in a hand mixer and beat with the remaining cold butter until creamy. Season the champagne sauce with a little lemon juice and serve separately with the chicken.
Garnish: Clean beans and carrots, cook separately in salted water, toss in melted butter and sprinkle with chopped parsley.
Defrost the puff pastry and do not roll it out. Roll out lozenges from the sheets and brush with egg yolk. Place on a baking tray rinsed with cold water and bake in a heated oven at 200 °C for about 10 minutes until brown.
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