Braised chicken breasts
easy
45 mins
45 mins
Ingredients
- 1 can(s) (425 ml) Apricots
- 500 g white stuffed mushrooms
- 1 collar (approx. 150 g) Spring onions
- 1 red chilli pepper
- 2 Garlic cloves
- 750 g Chicken filets
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 200 ml dry white wine
- 1/4 l clear chicken stock (instant)
- 1-2 TABLESPOONS dark sauce thickener
- 1 TABLESPOON Lemon juice
Directions
- 1
Drain the apricots well on a sieve and collect the juice. Clean and quarter the mushrooms. Clean and wash spring onions and cut them diagonally into pieces. Wash chilli, remove seeds and cut into fine rings. Peel garlic.
- 2
Wash chicken fillets and pat dry. Heat oil in a frying pan and fry the fillets on both sides. Salt and remove from the roaster. Also fry the mushrooms in the hot frying fat. Add spring onions, apricots, garlic and chilli and fry briefly. Stir in tomato paste and lemon peel, sprinkle with salt and deglaze with wine, stock and 50 ml apricot juice. Place the chicken breast on the vegetables in the roaster, cover and stew for 10-15 minutes. Stir the sauce thickener into the braising stock, bring to the boil again briefly and season to taste with salt and lemon juice. Arrange on a deep plate.
- 3
Add spring onions, apricots, garlic and chilli and fry briefly. Stir in tomato paste and lemon peel, sprinkle with salt and deglaze with wine, stock and 50 ml apricot juice. Place the chicken breast on the vegetables in the roaster, cover and stew for 10-15 minutes. Stir the sauce thickener into the braising stock, bring to the boil again briefly and season to taste with salt and lemon juice. Arrange on a deep plate. Serve with garlic baguette
Nutrition Facts
460 kcal
20 g
17 g
46 g
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