Summary

Ingredients

• 400 g cherry tomato (s)
• 200 g herbal cream cheese
• 300 g chicken breast fillet (s)
• 1 handful basil, fresh leaves
• 4 tablespoon balsamic vinegar
• 200 ml vegetable stock
• salt and pepper
• 1 teaspoon marjoram
• olive oil

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast fillet into strips and fry briefly in olive oil in a high pan. Meanwhile, halve or quarter the cocktail tomatoes. Coarsely chop the basil. Remove the meat from the pan and set aside.
2. Fry the tomatoes in the hot oil and deglaze with the balsamic vinegar after about 3 minutes. Simmer a little, season with salt, pepper and marjoram and then pour in the vegetable stock. Let it get a little hot and then stir in the cream cheese. Bring to the boil and add the meat again and let it steep for another 5 minutes on a low flame. If the sauce gets too thick, just add a little more water.
3. Remove the pan from the stove and stir in the fresh basil.
4. The sauce goes well with any pasta.