in Recipes

Chicken in lime cream sauce with rosemary and thyme

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Ingredients for 2 servings:

  • 250 g chicken breast fillet(s)
  • 2 tsp sesame oil
  • 1 bell pepper(s), yellow or orange
  • 1 lime(s)
  • 1 cup sour cream
  • 1 sprig(s) rosemary
  • 1 sprig(s) of thyme
  • n. B. Pfeffer
  • 1 pinch of salt
  • 1 tsp vegetable broth (instant)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the bell pepper, remove the seeds, and dice. Juice the lime. Wash the chicken breast fillet, cut into bite-sized pieces, and fry in sesame oil. Add the diced bell pepper and fry. Season everything with salt and pepper and deglaze with the lime juice. Over medium heat, pour in the sour cream, season with the bouillon powder, add the herb sprigs, and let the sauce simmer. Finally, season with pepper and salt, if desired. Remove the sprigs before serving. Serve with wild rice. Variation: This dish can also be prepared without the bell pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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