Chicken Pan Baden Baden
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 chicken breast fillet (s)
- 4 teaspoons flour
- salt and pepper
- Oil, (sunflower oil) for frying
- 1 tablespoon butter
- 1 large onion (s)
- 450 ml broth, (vegetable broth or poultry broth)
- 1 large can peach (s)
- 150 ml peach juice, (a. D. Can)
- 1 cup sour cream
- 50 ml cream
- 2 teaspoons paprika powder, hot
- 1 ½ teaspoon curry
- possibly starch, for binding
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into not too large cubes. Finely dice the onion.
- Mix the flour with 1/2 teaspoon salt and pepper and roll the meat cubes in it.
- Heat a little oil with the butter, fry the onion in it until translucent - golden yellow. Add meat and fry well all over, deglaze with stock and peach juice. Cover and simmer on a low heat for 10-15 minutes.
- In the meantime, cut the peaches (about 3/4 of the tin, more if you like) into cubes.
- After the braising time, carefully stir in the peach cubes, sour cream and cream. Season to taste with the paprika powder (depending on the spiciness and taste, possibly only 1 teaspoon) and curry, salt and pepper and heat again briefly.
- If the sauce is too thin (it should be creamy), bind with a little starch.
- Basmati rice is perfect as a side dish.
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