Chicken in Lime and Cream Sauce with Rosemary and Thyme
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breast fillet (s)
- 2 teaspoons sesame oil
- 1 bell pepper (s), yellow or orange
- 1 lime (s)
- 1 cup sour cream
- 1 sprig rosemary
- 1 sprig thyme
- pepper
- 1 pinch (s) salt
- 1 teaspoon vegetable stock (instant)
Print Recipe
Pin Recipe Instructions
- Wash, core and dice the pepper. Squeeze the lime.
- Wash the chicken breast fillet, cut into bite-sized pieces and fry in sesame oil. Add the pepper cubes and fry with them. Salt and pepper everything and deglaze with the lime juice.
- Pour in the sour cream over medium heat, season with the stock powder, add the herb sprigs and let the sauce boil down. Finally season with pepper and, if necessary, salt. Remove the twigs before serving.
- Wild rice tastes good with it.
- Variation: The dish can also be prepared without the bell pepper.
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