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Leona's chicken breast in herb and wine sauce

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Ingredients for 4 servings:

  • 200 g mushrooms
  • 200 g sugar snap peas
  • 500 g chicken breast fillet(s)
  • salt and pepper
  • Paprika powder
  • 2 tbsp oil
  • 75 ml dry white wine
  • 2 cups crème fraîche with herbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the mushrooms and halve or quarter them. Wash and trim the snow peas. Briefly rinse the chicken breast fillets (cutting large pieces) with water, pat dry, and sprinkle with salt, pepper, and paprika on both sides. Heat oil in a pan, sear the fillets well on both sides, and set aside on a plate to warm. Brown the mushrooms in the remaining pan juices and pour in the white wine. Add the crème fraîche and snow peas, bring everything to a boil, and season with salt and pepper. Add the seared fillets to the sauce and let them simmer for about 5 minutes. Serve with a wild rice mixture.

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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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