John Myers
Contents
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Ingredients
- 3 tbsp Olive oil
- 4 piece Chicken breast fillets
- Freshly grated nutmeg
- Sweet paprika powder
- 1 piece Onion
- 500 g Mushrooms brown
- 1 tsp Tomato paste
- 100 ml Beef or vegetable broth
- 1 tsp Food starch
- 110 ml Milk
- Salt pepper
- 0,5 bunch Parsley
- 200 ml Cream
- 0,5 tsp Sugar
Instructions
- Preheat the oven to 160 ° degrees (convection). Clean the mushrooms and cut in halves or quarters depending on the size. Peel and finely dice the onion.
- Heat the olive oil (2 tbsp) in a pan suitable for the oven. Pat the chicken breast fillet dry and season with paprika and nutmeg on both sides, fry for about 5 minutes, remove and set aside.
- Add another 1 tablespoon of olive oil to the frying fat and fry the mushrooms in it. Add the onion and fry for about 3 minutes, stir in tomato paste and sweat for about 1-2 minutes, deglaze with beef stock. Add 100 ml milk and the cream. Boil.
- Mix the cornstarch with a little milk and add to the sauce, season with salt and pepper. Place the chicken breast fillets in the sauce and cook in the preheated oven for about 18-20 minutes.
- Wash the parsley, shake dry and do not chop too finely, stir into the sauce. Season the sauce again with salt, pepper, a pinch of sugar and paprika powder.
- Arrange the chicken breast fillet with the sauce on plates and serve. Noodles, fried potatoes or rice go well with this.
