John Myers
Ingredients for 2 servings:
- 2 chicken breast fillets, approx. 160 – 180 g each
- 2 tsp mustard
- Salt and pepper, freshly ground
- 75 g leek, the white part
- 100 g bell pepper(s), colored
- 50 g onion(s), peeled
- 100 g mushrooms, cleaned
- 100 g carrot(s), peeled
- 2 medium-sized garlic cloves
- 100 g cream
- 100 g milk
- 150 g herb cream cheese
- 1 tbsp tomato paste
- 1 tsp paprika powder
- 1 tsp chicken broth powder
- 2 tbsp sesame oil or rapeseed oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
but also works with turkey breast
Wash the chicken breast, pat dry, season lightly with salt and pepper, and spread mustard on both sides. Halve the leek lengthwise and cut into strips, as well as the bell pepper and onion. Slice the mushrooms. Halve or quarter the carrot lengthwise and cut into thin slices. Finely chop the garlic or press it through a garlic press. Whisk together the cream, milk, cream cheese, tomato paste, paprika, and stock powder. Heat the oil, sauté the leek strips and garlic, and deglaze with the cream cheese mixture. Bring to a boil and thicken slightly if necessary. Season to taste, if desired. Place the remaining vegetables in a suitably sized dish and pre-cook for about 10 minutes in a hot oven at 180°C (top/bottom heat). Place the chicken breasts on top of the vegetables and spread the cream cheese sauce around the meat. Cook in the oven for another 15-20 minutes. Potatoes, mashed potatoes, pasta, rice or simply baguette are suitable side dishes.
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