John Myers
Chicken Breast Ragout with Ribbon Noodles
The perfect chicken breast ragout with ribbon noodles recipe with a picture and simple step-by-step instructions.
sauce
- 1 piece Red peppers
- 400 g Mushrooms brown
- 1 piece Diced onion
- 70 g Smoked ham
- Rosemary, salt, pepper, curry, Italian spices
- 3 tablespoon Light sauce frozen
- Some red wine
- Milk
- Granulated broth
- 80 ml Liquid cream
preparation
- Cut the chicken breast into thin strips. Roughly dice the paprika, cut the onion into medium-sized cubes and dice the smoked ham. Set up a pot of water for the pasta and salt well.
Further processing
- Put the fat in a pan or saucepan. Sauté the onions in it, then peppers, mushrooms, rosemary 3 small. Add the prawns and ham and fry briefly. Now add the meat and fry it just as briefly.
Making the sauce
- After everything is nicely seared, deglaze with a little red wine. Let something boil down. Light sauce (frozen, mix with liquid according to the instructions – I always use milk instead of water, the sauce tastes better this way) and some granular broth (without liquid, add about 1 teaspoon to the pan and mix. Now add the milk, stir and Bring to the boil. Season with salt, pepper, curry and Italian spices. Finally, add a little cream. If the meat is not cooked yet, leave it on the stove for a moment. Do not cook too long, however, as the chicken breast will otherwise be quick gets dry.
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