Cheese and Cream Chicken À La Tante Friedchen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg chicken breast fillet (s)
- 3 cups cream
- 500 ml buttermilk
- 300 g processed herb cheese (Adler processed cheese trianles)
- 30 g clarified butter
- Spice mixture (Maggi no.3)
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillets into small pieces and season with salt, pepper, Maggi No. 3 (spicy poultry) and paprika powder. Fry the chicken breast fillet pieces in clarified butter in a hot pan.
- Then put the meat in a baking dish. The gravy stays in the pan.
- Add the cream, the buttermilk and the processed cheese (corresponds to 6 Adler processed cheese wedges) to the gravy and reduce everything for about 20 minutes on a medium heat. Taste the sauce with salt and pepper.
- Pour the sauce over the meat and bake the casserole at 180 ° C for 30 minutes.
- This goes well with rice, baguette or a side dish of potatoes.
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