Chicken Breast Fillet with Red Wine Sauce and Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chicken breast fillet (s) or turkey breast fillet
- 300 g bacon, or bacon, thinly sliced
- 1 bunch sage
- 1 bunch rosemary
- 4 tablespoon olive oil
- 400 ml red wine
- 1 large onion (s)
- 4 large potato (s)
- 500 ml tomato (s), passed
Print Recipe
Pin Recipe Instructions
- Cut the breast fillet into 2-3 equal pieces. Cover each side with a few sage leaves and rosemary leaves and wrap with the bacon (2-3 slices).
- Heat an ovenproof pan with the oil on medium heat and lightly fry the fillet for 3 minutes on each side, until the bacon is nice and brown. The meat must not be through.
- Cut the onion into strips and add them and deglaze with red wine. Let reduce for 2-3 minutes. Add the tomatoes and mix well with the red wine. Add salt and black pepper to taste.
- Cook in the oven preheated to 160 ° C for 20-30 minutes. Turn the meat twice or pour sauce over it, otherwise the top will dry out.
- In the meantime, boil the potatoes in water, peel them and cut them into eighths. Serve together, pouring the red wine sauce over the potatoes and meat. The herbs can be eaten, but can also be removed.
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