Chicken Breast Fillet in Light Herb Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 2 teaspoons plant cream
- Salt and pepper, from the mill
- Paprika powder, noble sweet
- rosemary
- 250 ml poultry broth
- 3 tablespoon cream cheese (12% fat)
- 2 tablespoon parsley, frozen
Print Recipe
Pin Recipe Instructions
- Rinse the chicken fillets and pat dry well. Salt and pepper on both sides and dust with paprika powder.
- Heat the plant cream in a coated pan and sear the chicken breasts on both sides for about 3 minutes. I add rosemary to the pan for the flavor. Mix the chicken broth with the cream cheese and parsley and use it to deglaze the chicken breasts. Depending on the thickness of the breasts, let them simmer in the sauce for 5 to 10 minutes until they are cooked through and the sauce has become creamy.
- We also have boiled potatoes and kohlrabi vegetables or broccoli.
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