Summary

Ingredients

• 250 g chicken breast fillet (s)
• 100 g butter
• 1 vanilla pod (s)
• 3 stalks spring onion (s)
• 4 garlic clove (s)
• 100 g cocktail tomatoes
• Salt and pepper
• some olive oil

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Instructions

1. Pat the meat dry and cut into narrow strips, fry with a little olive oil and set aside.
2. Scrape the pulp out of the vanilla pod. Peel the garlic, halve lengthways and cut across into wafer-thin slices. Wash and clean the spring onions and cut into pieces approx. 2-4 cm long and lengthways into strips. Wash and quarter the tomatoes.
3. Melt the butter, stir in the vanilla pulp and garlic and sauté gently. Then let the spring onions stew briefly in it. After a few minutes add the cocktail tomatoes and steam them a little. After about 5 minutes add the seared meat and let everything simmer for about 10 minutes. The scraped out vanilla pod can be left in the pan all the time. Carefully season with salt and pepper.
4. If you like, you can conjure up a little sauce with a little vegetable stock, sour cream and a little tomato paste.
5. Serve with ribbon noodles and some parmesan.