Chicken breast in Asian sauce

Ingredients for 4 servings:

• 4 chicken breasts
• ½ bottle of dry white wine
• 1 bulb(s) garlic
• 1 tsp chili paste
• 200 ml cream
• 2 bell peppers, red or yellow
• Cheese, e.g. Gouda, grated
• cornstarch
• sugar or honey
• Paprika powder, sweet
• salt and pepper

Instructions

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

Paprika – white wine – garlic – sauce

Clean the chicken breasts, season with salt and pepper, and sear them on the outside in hot oil (it’s okay to leave the inside raw!). Deglaze the meat with a little white wine and place everything in a roasting pan. Finely dice the garlic and bell pepper. Sauté the diced garlic in the hot pan and then add it to a bowl with the bell pepper. Add the remaining white wine, cream, and chili paste. To thicken the sauce, stir in a little cheese (not too much, otherwise it will taste too cheesy) and the cornstarch mixed with a little water. Then season the sauce to taste with sugar or honey and the spices. Pour the sauce over the chicken breasts and spread it evenly. Close the roasting pan and simmer at 180 degrees Celsius (top/bottom heat) for about 50-60 minutes (longer won’t hurt). After about two-thirds of the cooking time, check whether there is enough liquid and whether the sauce has reached the desired consistency – add a little more liquid or cornstarch if necessary. Tip 1: If you don’t want whole chicken breasts but prefer chunks, you should still roast and braise the meat whole to make it more tender. It can then be easily cut into small pieces. This way, you can serve the dish as a goulash with pasta, for example. Tip 2: This dish can also be prepared a day in advance. It’s best to make it completely ready in this case, just reduce the cooking time to about 30-40 minutes. The next day, the dish can easily be reheated in the oven in about 40 minutes, and it actually tastes even better because it’s had a chance to marinate.