Summary

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

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Instructions

1. 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.
2. 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.
3. 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.