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Braised chicken breast in tomato and cream cheese sauce

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Ingredients for 3 servings:

  • 3 chicken breast fillets (200 g) each
  • 1 tsp coconut oil
  • 2 garlic cloves
  • 100 ml white wine (e.g. non-alcoholic)
  • 1 can of chopped tomatoes (400 g)
  • 100 g cream cheese (e.g. Philadelphia balance Liptauer mild)
  • 1 tsp herb mix, frozen (8 herbs)
  • salt and pepper
  • Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Heat the coconut oil in a large, lidded saucepan and briefly sear the chicken breast. Remove and season with salt, pepper, and paprika. Briefly fry the crushed garlic cloves in the remaining cooking fat. Pour in the white wine and stir in the tomatoes and their juices. Return the meat to the pan and simmer gently in the covered pan for about 15 minutes. At the end of the cooking time, stir in the cream cheese and let it melt. Add the herbs and season the sauce with salt, pepper, and paprika. Serve with rice or pasta.

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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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