Chicken Breast in Garlic – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast
- some olive oil
- some butter
- 3 cloves garlic, to taste
- 150 ml white wine
- 200 ml broth or stock
- 1 pinch (s) cayenne pepper
- salt and pepper
- 0.5 teaspoon ½ paprika powder, hot pink
- 1 tablespoon parsley (frozen)
- 1 teaspoon chives (frozen)
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into larger pieces (about the size of a plum) and fry them in olive oil and butter. Only fry, do not cook! Take the meat out of the pan again.
- Briefly sweat the garlic finely chopped in the oil-butter mixture, deglaze with wine and let the wine reduce. Then add the stock or the stock, herbs and spices and let it reduce slightly. Stir in the cream, add the meat again and cook for a few more minutes (approx. 10 minutes).
- Add cayenne pepper depending on how hot it is. I have already seasoned it with chilli from the mill. This goes well with rice or spaetzle.
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