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Smokey's chicken breasts with chili cream sauce

updated

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Ingredients for 2 servings:

  • 2 chicken breasts, approx. 350 g
  • 2 tbsp rapeseed oil
  • 3 stalks of spring onion(s), cut into rings, with the green
  • 100 ml white wine
  • 150 ml cream
  • 3 tbsp chili sauce, sweet
  • 1 garlic clove(s), chopped
  • n. B. Pepper, from the mill
  • n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Refined and simple

Fry the chicken breasts in hot oil for about 6-7 minutes on each side. Remove from the pan and keep warm. In the same pan, sauté the garlic and spring onions for about 1 minute, deglaze with white wine, and bring to a vigorous boil. Reduce the heat to low, add the cream and chili sauce, and simmer slightly. Season with salt and pepper. Return the chicken breasts to the sauce and reheat briefly if necessary. Place the chicken breasts on two warmed plates and pour the sauce over them. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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