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Chicken ragout with tomato cream

updated

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Ingredients for 2 servings:

  • 250 g chicken breast fillet(s)
  • 30 g butter
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 100 g cocktail tomatoes
  • salt and pepper
  • 1 tbsp flour
  • 1 tbsp tomato paste
  • 125 ml broth
  • ½ cup crème fraîche
  • ½ bunch chives
  • 250 g tagliatelle, green
  • Water (salt water)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the chicken breast fillet into strips. Heat the butter in a wide saucepan and brown the fillet strips on all sides. Peel and finely dice the onion and garlic, and add to the meat. Add the tomatoes whole and season with salt and pepper. Sprinkle 1 tablespoon of flour over the chicken and sauté briefly. Add the tomato paste and stock and simmer for 5-10 minutes. Finally, stir in the crème fraîche and the finely chopped chives. Cook the tagliatelle in salted water according to the package instructions and serve.

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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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