Smokey`s Chicken Breasts with Creamy Chili Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breasts, approx. 350 g
- 2 tablespoon rapeseed oil
- 3 stalks spring onion (s), cut into rings, with the green
- 100 ml white wine
- 150 ml cream
- 3 tablespoon chili sauce, sweet
- 1 clove (s) garlic, chopped
- Pepper, from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Fry the chicken breasts in hot oil for about 6 - 7 minutes on each side. Take out of the pan and keep warm.
- In the same pan, sauté the garlic and spring onions for about 1 minute, deglaze with white wine and bring to the boil. Put the flame down, pour in the cream and chilli sauce and let it simmer a little more. Season to taste with pepper and salt.
- Put the chicken breasts back in the sauce and warm up briefly if necessary.
- Place the chicken breasts on two preheated plates and pour the sauce over them.
- Rice goes well with it.
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