Chicken Breast Fillet in Tarragon Tomato Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Chicken breast fillet (s)
- 5 tomato (s)
- 3 tablespoon crème fraîche
- 1 tablespoon tomato paste
- 250 g mushrooms
- 125 g mozzarella
- 2 teaspoons vegetable stock (instant)
- 1 tablespoon tarragon, dried
- 1 onion (s)
- 2 cloves garlic
- Chilli powder
- Oil, neutral
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them into slices. Finely chop the onions and garlic cloves. Scald the tomatoes, peel and core them and cut the pulp into pieces.
- Heat some oil in a saucepan and sauté the onions until translucent. Turn up the heat, add the garlic and mushrooms and sauté. Add the tomato paste and toast briefly. Now add the tomato pieces, season with salt, pepper, a little chili and the broth and simmer for about 10 minutes.
- In the meantime, wash the chicken fillets under cold water, pat dry with kitchen paper and place in a baking dish. Pepper and salt lightly. Cut the mozzarella into slices. Stir the creme fraiche into the sauce, add tarragon and, if necessary, add salt and pepper to taste. Now distribute the sauce over the chicken fillets, cover with the mozzarella slices and bake in the preheated oven at 200 ° C for about 30 minutes.
- Pasta and a fresh salad are enough as side dishes.
- Tip: The dish tastes even better when the sauce is cold and poured over the chicken fillets and soaks everything in the fridge overnight. On the next day, place the mozzarella over the fillets and bake. The same ingredients (without mozzarella) can also be used to cook a very tasty sliced meat.
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