Chicken Ragout in Tomato Cream

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g pasta, ribbon pasta, reen
  • 500 g chicken breast fillet (s)
  • 30 g clarified butter
  • 2 onions)
  • 2 tablespoon flour
  • 2 tablespoon tomato paste
  • 0.25 liter ¼ broth
  • 1 bunch chives
  • 200 g crème fraîche
  • salt
  • pepper
Chicken Ragout in Tomato Cream
Chicken Ragout in Tomato Cream

Instructions

  1. Put the ribbon noodles in boiling salted water and cook according to the instructions on the packet. Cut the chicken breast fillet into fine strips, then fry all over in the hot clarified butter.
  2. Peel and dice the onions and add to the meat. Season with salt and pepper. Dust the flour over it, sweat briefly, then add the tomato paste, pour in the broth and cook for 5 minutes. Now stir in the creme fraiche.
  3. Cut the chives into rolls and use them to garnish the finished dish. Arrange with the pasta and serve.

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