Chicken breasts in yogurt sauce

Ingredients for 2 servings:

• 50 g butter
• 1 shallot(s), diced
• ¼ tsp powdered sugar
• ⅛ liter white wine, dry
• 1 sprig(s) of thyme
• 2 large chicken breast fillets (approximately 150 – 180 g each)
• Salt and pepper from the mill
• 100 g crème fraîche
• 100 g yogurt
• ¼ tsp lemon peel, untreated, grated
• some lemon juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

seasoned with thyme and gratinated

Heat half the butter in a saucepan and fry the diced shallots. When they are well browned, sprinkle with powdered sugar and caramelize. Deglaze with the wine and add the thyme. Let it simmer slightly. Add the crème fraîche, yogurt, and a little lemon juice to the pot with the diced shallots, add the grated lemon zest, and mix everything with a hand blender. Heat the remaining butter in a pan and fry the chicken breasts, seasoned sparingly with salt and pepper. Preheat the oven to 225°C (425°F). Place the chicken breasts in a roasting pan and cover with the sauce. Bake in the preheated oven for 15-20 minutes.