Chicken Breast in Asia Sauce

Summary

Ingredients

• 4 chicken breasts
• 0.5 ½ bottle white wine, dry
• 1 bulb garlic
• 1 teaspoon chili paste
• 200 ml cream
• 2 bell peppers, red or yellow
• Cheese, e.g., Gouda, grated
• food starch
• Sugar or honey
• Paprika powder, noble sweet
• salt and pepper

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Instructions

1. Pat 4 chicken breasts dry and season both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Fry the chicken breasts for 2-3 minutes per side until the outside is golden brown and sealed (the inside should remain raw). Pour roughly 75ml white wine into the pan while scraping up any browned bits from the bottom. Transfer the chicken breasts and pan juices to a roasting dish.
2. Finely dice 1 bulb of garlic. Dice 2 red or yellow bell peppers into small cubes. Heat oil in a separate pan over medium heat and sauté the garlic for 1-2 minutes until fragrant and lightly golden.
3. Transfer the sautéed garlic to a large bowl. Add the paprika powder, remaining white wine, 200ml cream, 1 teaspoon chili paste, and roughly 50g grated Gouda cheese. Mix well. In a separate small bowl, mix cornstarch with 3 tablespoons water until smooth, then stir into the sauce. Season with sugar or honey to taste, and add salt and pepper to taste. Stir in the diced bell peppers.
4. Pour the sauce over the chicken breasts in the roasting dish and stir to distribute evenly. Cover the roasting dish and place in an oven preheated to 180°C (356°F). Bake for 50-60 minutes until the chicken internal temperature reaches 74°C (165°F).
5. After about 35-40 minutes of baking, check the sauce consistency. If too thin, mix additional cornstarch with a little water and stir in. If too thick, add 50-100ml more liquid (water or wine).