Braised Chicken Breast in Tomato and Cream Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 chicken breast fillet (s), 200 g each
- 1 teaspoon coconut oil
- 2 cloves garlic)
- 100 ml white wine (e.g. non-alcoholic)
- 1 can tomatoes, chunky (400 g)
- 100 g cream cheese (e.. Philadelphia balance Liptauer mild)
- 1 teaspoon herb mixture, frozen (8 herbs)
- salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Heat the coconut oil in a large saucepan with a lid and briefly sear the chicken breast, remove it and season with salt, pepper and paprika.
- Briefly fry the pressed garlic cloves in the remaining frying fat. Pour in the white wine and stir in the tomatoes and their juice. Add the meat again and simmer in a closed saucepan with low heat for about 15 minutes.
- At the end of the cooking time, stir in the cream cheese and let it melt. Add the herbs and season the sauce with salt, pepper and paprika.
- Rice or noodles go well with this.
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