Summary

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

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Instructions

1. Fry the chicken breasts in hot oil for about 6 - 7 minutes on each side. Take out of the pan and keep warm.
2. 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.
3. Put the chicken breasts back in the sauce and warm up briefly if necessary.
4. Place the chicken breasts on two preheated plates and pour the sauce over them.
5. Rice goes well with it.