* 1 chicken breast
* 100 g bacon
* 1/2 cup turns white
* salt and pepper
* rosemary
* For celery sauce:
* 1 suitable celery
* 3 tablespoons sour cream
* 2 cloves garlic
* salt and pepper
Cut the chicken breast into 2. Each part is seasoned with salt, pepper and rosemary, then wrap in bacon strips.
Put in a heat-resistant dish, put 1/2 glass of water and 1/2 glass of white wine and put the dish in the oven over medium heat until the pieces of meat are browned.
Meanwhile, clean and diced celery is boiled in water with a little salt and a few peppercorns. When it has boiled, strain the water, discard the peppercorns and place them in the vertical mixer bowl. Add salt and pepper, if necessary, garlic and sour cream. Mix everything until it becomes a fine paste.
The nicely browned breast pieces are sliced and served with the celery sauce.
