Chicken Fillet with Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken breasts (cut into strips)
- 100 g tomato (s), dried in oil (drained)
- 1 onion (s)
- 2 teaspoons tarragon, dried
- 4 tablespoon crème fraîche
- 200 ml white wine
- 2 tablespoons oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes and fry in a pan with 2 tablespoons of oil. Add the chicken fillet in strips and fry. Deglaze with white wine.
- Add the tarragon herb and season the meat with salt and pepper (not too much salt, the sun-dried tomatoes are also quite salty). Let simmer open.
- Cut the sun-dried tomatoes into strips and add to the meat with the creme fraiche and reduce until the sauce is creamy.
- This goes well with rice or pasta, but also couscous.
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