Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 large chicken breasts
- 40 g herb butter
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- 300 ml vegetable stock
- 1 tablespoon tomato paste
- 1 shot white wine
- 1 dash cream
- salt and pepper
- Curry powder
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Dab the chicken breast fillets with salt, pepper and curry and place in a greased baking dish. Melt the herb butter, mix with thyme and rosemary, then brush the chicken breast fillet with it.
- Place in the preheated oven, fry a little at approx. 180 ° C (approx. 10 min.), Then add a maximum of 100 ml of vegetable stock and stew for another 10 min.
- Mix the remaining vegetable stock with white wine, tomato paste and cream and pour over the chicken. Braise for another 20 minutes. Potatoes or rice also taste very tasty.
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