Chicken Breast in Vegetable Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- For the chicken
- 400 grams Tagliatelle
- 600 grams Chicken breasts
- 2 Tbsps olive oil
- 1 sprig rosemary
- 2 leaves Sage
- 100 milliliters Red wine
- 100 milliliters Beef broth
- 50 grams Crème fraiche
- 150 grams Grape tomato
- ½ paprika (yellow)
- ½ paprika (red)
- 50 grams pitted, black Olives
- 50 grams button Mushroom
- 1 garlic clove
- 1 tsp Tomato paste
- 1 pinch sugar
- 1 Tbsp sauce thickener
- salt
- peppers
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente.
2.
Cut chicken breasts into pieces, season with salt, pepper, chopped sage and rosemary and cook in portions in olive oil. Remove cooked chicken from pan and set aside.
3.
Rinse paprika peppers, cut in half, remove seeds and ribs and cut into cubes. Cut olives in half. Rinse mushrooms cut into slices and press garlic. Rinse tomatoes. Saute vegetables with tomato paste in a pan briefly. Pour in wine, broth and creme fraiche and bring to a boil. Season with salt, pepper and sugar. Stir in cornstarch.
4.
Add chicken to sauce and simmer for about 10 minutes.
5.
Pour chicken and sauce over pasta. Sprinkle with freshly chopped parsley to serve.
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