For the Steamed Wrapped Chicken Breast, wash the chicken breast, pat dry, remove any tendons and cut a generous pocket in it. Whip 1 dl whole cream until stiff and place in freezer to freeze.
Get the smoked bacon ready to roll up, cut the piece into small cubes, wash a few leaves of the sage, pat dry and chop very finely.
Season the cream cheese in a bowl with salt, bell pepper, a little paprika and some lemon zest, add the sage and bacon cubes and stir with 2 tablespoons of the chicken stock until smooth. Then fold in the frozen whipped cream.
Fill the chicken breasts with it, wrap with 1 slice of smoked bacon. Heat the frying oil in a pan and fry the breasts briefly on all sides. Place in an ovenproof dish, or a steamer basket.
Cook the chicken breasts at 100 degrees in the steamer for about 15 – 20 minutes, then let sit for 5 minutes. Meanwhile, chop the herbs for the sauce. Boil the stock with the wine, fold in the cream and add the collected juice from the chicken breasts.
Season the steamed chicken breast only at the end, so that it does not become too salty. Add the herbs and lemon zest.