Chicken filets from the oven in cream-white wine sauce

Name: Chicken filets from the oven in cream-white wine sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 2 discs Toast; 20 g + 1 tablespoon butter; 15 g grated parmesan cheese; 25 g diced ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 1 Onion; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Oil; 2 coated tbsp. flour; 100 ml dry white wine; 200 g Whipped cream; 100 ml Vegetable broth (instant); 3-4 Tbsp White wine vinegar; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Sugar; 1 Picking salad; 150 g cherry tomatoes; 1 small yellow pepper; 1 small clove of garlic; 8 discs Baguette bread

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 bunch Parsley
2 discs Toast
20 g + 1 tablespoon butter
15 g grated parmesan cheese
25 g diced ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
1 Onion
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Sweet peppers
4 TABLESPOONS Oil
2 coated tbsp. flour
100 ml dry white wine
200 g Whipped cream
100 ml Vegetable broth (instant)
3-4 Tbsp White wine vinegar
1/2 TEASPOON medium hot mustard
7-10 Tbsp Sugar
1 Picking salad
150 g cherry tomatoes
1 small yellow pepper
1 small clove of garlic
8 discs Baguette bread

Directions

1
Wash the parsley, dab dry and chop the leaves finely. Set aside 1 teaspoon of parsley for the vinaigrette. For the crust, mix toast, parsley and 20 g butter in a universal chopper.
2
Stir in parmesan and diced ham, season to taste with salt and pepper and chill. Clean and wash spring onions and cut them diagonally into rings. Peel and finely dice the onion. Wash chicken filets, dab dry and season with salt, pepper and paprika.
3
Heat 2 tablespoons of oil in a frying pan. Fry the chicken fillets in it until golden brown all around. Remove the meat from the pan and place it in an ovenproof dish. Briefly sauté the flour and onion cubes in the pan, then deglaze with wine, cream and stock.
4
Simmer for 2-3 minutes while stirring. Season the sauce to taste with salt and pepper, place in the casserole dish and sprinkle with spring onions. Spread the herb crust over the meat and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-25 minutes.
5
In the meantime, mix vinegar, 1 tablespoon of water and mustard, then add 2 tablespoons of oil. Add 1 teaspoon of parsley and season to taste with salt, pepper and a little sugar. Clean and wash the salad and pluck into bite-sized pieces.
6
Wash and halve the tomatoes. Halve, clean and wash the peppers. Halve paprika halves and cut into strips. Mix salad, tomatoes and paprika. Peel garlic and press it through a garlic press.
7
Mix butter and garlic and season with salt. Spread the baguette with garlic butter. 4 minutes before the end of the cooking time of the meat, place in the oven and roast.