Chickenbreast Malakow

I was searching quite a bit to find some historical background for this name because I asked myself who was Malakow or Malakoff (in German) and what stands behind this name?
This is what I found: Malakow, Jean J. Péllisier (1794-1864) was a French marshall who got the title of a duke from Napoleon after the battle of Malakow (Krim) in 1855.
Afterwards the name was adopted by the cooks of the French cuisine, and it was added to special recipes as the “Malachow Cake”. I found this recipe in the booklet “Slim with eggs”, and thought this is something different than only eggs or chicken. It is a combination of both. You can make it for lunch or dinner or for a brunch. But try it out and let me know…


4 small to medium size chicken breasts
some vegetable broth (to boil the meat)
1 onion
70 g butter
40 g flour
1/8 l white wine
1/2 l vegetable broth
1 tbsp tomato paste
salt, pepper
4 eggs

How to make it
– Boil the chicken breast in enough broth so that they are covered all the time
– Cut onion in small pieces and fry them in the butter until they are transparent
– Add the flour and fry it too until you have a light yellow paste; fill up with vegetable broth and add tomato concentrate
– Let it cook for about 15 minutes on low heat; add white wine, salt and pepper
– Reheat the chicken breasts in the sauce (gravy) and put them on a special serving plate, pour some of the sauce over the meat
– Make fried eggs in a separate pan and place them over the chicken breasts

There is more sauce left over, and you would serve in a separate bowl. Tastes yummy with white or brown rice and a green salad.

About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
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