Chicken Breast Fillet with Delicious Tomato Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s)
- 2 tablespoon olive oil
- 600 g tomato (s)
- 200 g veetable onion (s)
- 1 pack. Herbs Provence, TK
- 200 ml vegetable stock
- 30 g sauce thickener
- 300 g whipped cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the chicken, pat dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the chicken breast well and then place in a baking dish.
- Wash tomatoes, cut crosswise and briefly put in boiling water. Rinse tomatoes with cold water and peel off the skin. Quarter tomatoes, remove stems and core. Cut the tomatoes and onions into cubes.
- Sauté the onion and tomatoes in the remaining oil in a pan, add the herbs and stock, bring to the boil and reduce for approx. 5 minutes. Bind lightly with a sauce thickener and cook for a few minutes after adding cream. Season with salt and pepper.
- Pour the sauce on the meat and cook in the oven preheated to 200 ° C for about 45 minutes.
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