Briefly fry the chicken in the heated butter, remove from the frying pan, season with salt and season with pepper. Saute minced onion in the roasting stock for five minutes until soft, dust with flour and extinguish with white wine. Slowly bring to a boil while stirring throughout. Add cream and mustard, thicken on low heat for five minutes.
Butter a casserole dish, pour in the well-drained sauerkraut and spread the poultry meat evenly over it. Season the sauce and pour over it.
Sprinkle with butter flakes and bake in the oven at 180 °C for thirty minutes. The surface should only take on a little color, perhaps cover with foil.
Tip: Stock up on high-quality spices – it pays off!
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