Pollo al latte – Chicken in milk sauce

Ingredients for 4 servings:

• 400 g chicken breast fillet(s), diced (2 – 3 cm)
• 30 g butter
• 2 tbsp olive oil
• 1 small onion(s)
• 250 ml milk
• 1 tbsp, heaped tomato paste
• 1 tsp, heaped meat extract
• 100 ml red wine
• 40 g Parmesan, grated
• Salt and pepper from the mill
• n. B. oregano leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Heat the oil and butter in a pan and sauté the finely chopped onion until golden brown, stirring occasionally. Add the chicken pieces and brown them well on all sides. Increase the heat and add the wine. Once the wine has evaporated, add the milk and the meat extract dissolved in it. Season with salt and pepper. Reduce the heat and simmer gently for about 15 minutes. Mix the tomato paste with a little warm water and pour into the pan. Continue simmering until the sauce has thickened. Season again and sprinkle with fresh oregano leaves, if desired. Serve with grated Parmesan cheese. Goes well with tagliatelle or fettuccine. It also makes a delicious main course with baked potatoes and a fresh salad!