Mascarpone chicken pot

Ingredients for 4 servings:

• 500 g chicken breast
• 250 g cocktail tomatoes
• ½ bunch basil
• 200 ml chicken broth
• 200 ml milk
• 125 g mascarpone
• 1 tbsp Parmesan
• Salt and pepper, black, from the mill
• 1 tbsp potato flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simply

Wash the chicken breast, pat dry, and slice. Wash and halve the tomatoes. Pick, wash, and finely chop the basil leaves. Heat oil in a pan and lightly fry the chicken breast fillets, allowing them to brown slightly. Pour in the chicken stock and milk to the last batch. Add the remaining meat and two-thirds of the basil leaves and simmer for 15-20 minutes. Add the cherry tomatoes. Stir in the mascarpone and melt. If desired, thicken the dish with potato flour and season with Parmesan, salt, and pepper. Garnish with the remaining basil. Serve the mascarpone chicken casserole with pasta, rice, or white bread. Notes: If you want a lot of sauce, you can keep the specified amounts of liquid; otherwise, you can reduce the amount. Mascarpone chicken casserole is best prepared the day before. In this case, the cherry tomatoes, mascarpone, and potato flour should be added while reheating.