Chicken Breasts in Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g butter
- 1 shallot (s), diced
- 0.25 teaspoon ¼ powdered sugar
- liter ⅛ white wine, dry
- 1 sprig thyme
- 2 large chicken breast fillet (s) (approx. 150 - 180 g each)
- Salt and pepper from the mill
- 100 g crème fraîche
- 100 g yourt
- 0.25 teaspoon ¼ lemon peel, untreated, grated
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Heat half of the butter in a saucepan and fry the shallot cubes in it. When they are well browned, dust them with powdered sugar and caramelize them. Deglaze with the wine and add the thyme. Let simmer a little.
- Add the crème fraîche, yoghurt and a little lemon juice to the saucepan with the shallot cubes, add the grated lemon zest, mix everything with the hand blender.
- Heat the remaining butter in a pan and fry the chicken breasts sparingly seasoned with salt and pepper. Preheat the oven to 225 ° C.
- Place the chicken breasts in a roaster and cover with the sauce. Gratinate in the preheated oven for 15-20 minutes.
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