Chicken Breast Fillet, Sliced in Creamy Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 2 onions)
- 2 tablespoon tomato paste
- 250 ml vegetable stock
- 200 g crème fraîche
- 2 teaspoons pepper, green, from the glass
- 30 g clarified butter
- 1 bunch chives
- 2 tablespoon flour
- salt and pepper
- 400 g ribbon pasta, reen
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into fine strips and fry all over in the hot clarified butter. Peel and dice the onions, add to the meat and fry until they are translucent. Season with salt and pepper.
- Dust the flour over it and sauté briefly. Then add the tomato paste, pour in the broth and simmer for 5 minutes. Stir in the creme fraiche. Chop green pepper, add and bring to the boil again.
- At the same time, cook green ribbon noodles. Pour the sauce over it and sprinkle with the chives cut into rolls.
- Do you want to try it without green pepper? Forget it!
- Then you better cook your usual chicken ragout!
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