Chicken Breasts with Chestnut-Plum Sauce

5
Average: 5 (3 votes)
(3 votes)
Chicken Breasts with Chestnut-Plum Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
4 boneless, skinless Chicken breasts about 150 g (approximately 5 ounces) each
salt
freshly ground peppers
2 tablespoons vegetable oil
1 tablespoon powdered sugar
200 grams vacuum-packed Chestnuts
400 milliliters dry Red wine
½ liter Beef broth
2 thyme
10 Plum
2 tablespoons butter
4 slices Bacon
Culinary herbs (for garnish)
How healthy are the main ingredients?
Chicken breastsaltChestnutthymePlum

Preparation steps

1.

Preheat the oven to 140°C (approximately 285°F). 

2.

Rinse the chicken breasts, pat dry and season with salt and pepper. Sauté in oil until browned on both sides. Transfer to the oven and continue cooking for 20 minutes. 

3.

Combine the powdered sugar and chestnuts in a saucepan and cook until the chestnuts begin to caramelise. Deglaze with the red wine and beef broth. Add the fresh thyme sprigs and simmer until reduced by about half. 

4.

Rinse the plums, cut into quarters and remove the pit. Add to the sauce. 

5.

Season the sauce with salt and pepper, remove from heat and stir in the butter. 

6.

Cook the bacon slices until crisp. 

7.

Plate the chicken breasts, top with the bacon slices and spoon the chestnut-plum sauce over the top. Garnish with fresh herbs and serve.