Chicken Breast with Mexican Chocolate Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 slice (s) toast bread
- 15 g almond (s), sliced
- 1 tablespoon clarified butter
- 1 small onion (s)
- 1 clove garlic
- 1 tablespoon tomato paste
- 10 g sultanas
- 1 pinch clove (s), ground
- 1 pinch anise
- 2 pinches cinnamon
- 1 chilli pepper (s)
- 50 ml water
- 300 ml chicken broth
- 1 teaspoon sugar
- 0.5 ½ vanilla pod (s)
- 20 g dark chocolate
- salt
- 2 chicken breast fillet (s)
Print Recipe
Pin Recipe Instructions
- Debark the toast and cut into cubes, quarter the onion. Core and chop the chilli pepper.
- Roast the bread with the almonds in the clarified butter in a coated pan, chop the whole thing with onion, garlic, tomato paste, sultanas, chilli, water and spices in a cutter (alternatively with the hand blender).
- Put everything in the frying pan and roast again briefly. Deglaze with broth and mix well. Add sugar and sliced vanilla pods, cover and simmer over low heat for about 20 minutes.
- Stir in chocolate, add a dash of water if necessary.
- Place the chicken breast on the sauce, cover and let stand for about 12-15 minutes (depending on the size).
- Remove the vanilla stalk and serve.
- Rice or wild rice mix and vegetables go very well with this.
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