Chicken filet with braised tomatoes and spring onions
easy
35 mins
35 mins
Ingredients
- 12 spring onions (about 600 g)
- 600 g Tomatoes
- 1 sprig of rosemary
- 4 Chicken filets (approx. 500)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 l clear chicken stock (instant)
- 1 Garlic clove
- 4 discs (approx. 100 g) farmhouse bread
- 25 g Butter or margarine
Directions
- 1
Wash the spring onions and possibly cut in half lengthwise. Wash and clean the tomatoes, dab dry and cut into slices. Wash the rosemary as well, dab dry and remove the needles. Wash the chicken fillets and pat dry. Heat oil in a pan and fry the chicken fillets while turning.
- 2
Season with salt and pepper and remove. Braise spring onions and tomatoes in hot frying fat and deglaze with stock. Season with salt, pepper and rosemary. Add the chicken filet and braise covered for about 10 minutes. Meanwhile peel garlic and chop finely. Heat the fat in a second pan, cut the slices of bread in half and put them in the pan with the garlic. Roast them golden brown while turning. Cut the braised chicken filet into slices and arrange on the vegetables. Serve sprinkled with pepper.
- 3
Meanwhile peel garlic and chop finely. Heat the fat in a second pan, cut the slices of bread in half and put them in the pan with the garlic. Roast them golden brown while turning. Cut the braised chicken filet into slices and arrange on the vegetables. Serve sprinkled with pepper. Add garlic bread
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