Summary

Ingredients

• 300 g chicken breast fillet (s)
• 3 sprigs rosemary
• 1 teaspoon thyme, dried or a few stems fresh
• 1 shallot (s)
• 1 clove garlic
• 100 ml white wine
• 150 ml broth
• 100 ml cream
• 100 ml sour cream
• 1 tablespoon olive oil
• Clarified butter for frying
• salt and pepper

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Instructions

1. Peel and finely chop the onion and garlic. Also chop the rosemary needles. Rinse the chicken breast fillet, pat dry and cut into large cubes, season with salt.
2. Fry well on all sides in hot clarified butter. Let simmer for about 3 minutes and remove from the pan. Keep warm.
3. Sweat the onion and garlic in 1 tablespoon clarified butter. Add the rosemary and fry briefly. Deglaze with wine and broth, add thyme and cook over high heat for about 10 minutes.
4. Add the cream and sour cream, season with salt and pepper. Put the meat in the sauce and serve immediately. Ribbon noodles, rice or potatoes from the tray and fresh beans go well with it.