Wild Chicken Breast in Walnut Coat on Horseradish Cobber Sauce

Gently pound chicken breasts until tender, season with salt and pepper. Marinate with rosemary in olive oil for a few hours. Roll the marinated chicken breasts in the nuts. Roast them leisurely in a frying pan in a little olive oil on both sides over rather low heat.

For the sauce:

Lightly sweat butter with flour, pour in milk, stir everything together well. Season with salt, a pinch of sugar and horseradish. Before serving, refine with lightly whipped cream.

For the polenta:

Bring water with butter and salt to a boil, stir in polenta and let sit for about 10 min. Spread the mixture on a baking sheet lined with parchment paper and allow to cool. Cut out half moons from the polenta mixture and fry them on both sides in olive oil. Add the chopped garlic and parsley at the very end.

For the green beans:

Cook the beans in salted water until al dente, then rinse with iced water. Tie 6-8 pieces (each according to maizena (corn starch)) with spaghetti into bundles. Before serving, warm them gently in butter.

Serve game chicken breast coated with walnuts on horseradish sauce with polenta and bean pods.

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