Ragout of chicken fillet
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
From chicken filet you can not only make a fried piece of delicious poultry, but also a ragout from this lean chicken meat tastes very delicious and it is also made quickly, because long cooking and frying are not announced. Only the potatoes need their time to cook, but they manage that, put in hot water, easily in 25 minutes and so can quickly come to the food on the table.
I really recommend the ragout and wish you a good appetite already.
Ingredients for 2 persons
- 2 - 3 chicken breast fillets
- 200 g of fresh mushrooms
- 1 onion
- 1 clove of garlic
- 125 ml white wine
- 100 ml of cream
- 1 tbsp. Creme fraiche
- Pepper salt
- plenty of fresh, smooth, chopped parsley for ragout
- 1 tbsp butter for frying meat
- 2 tablespoons butter to pan the potatoes
- and plenty of chopped, smooth parsley to the potatoes
preparation
- First, I wash the potatoes and put them in bowl with hot and salted water.
- Then I cut the chicken breast fillets into strips and fry them vigorously in the hot butter, at the same time I season the meat with pepper and salt.
- Meanwhile, I peeled the onion and diced small, as well as the garlic clove. I also brushed off the mushrooms and cut into slices.
- Now I take the meat out of the pan, put it aside for a moment and now add the diced onion, garlic clove and also the mushrooms to the frying pan of the chicken strips and let everything sauté briefly. Pepper, salt and the chopped parsley are also included. The meat is then added again and everything is quenched with the white wine. Now put a lid on the pan and the wine can boil down a bit while the ingredients can cook in a short time.
- In a second pan, I melted the butter for the peeled potatoes. In there, next to the peeled, lightly salted and peppered potatoes, comes the chopped, smooth parsley, the potatoes are swirled through and should now tan a little bit.
- The ragout is finally refined with 100 ml of cream and an EL creme fraiche.
- Stir everything well and season again - if necessary - a little and the plates can be served attractively.
I wish a good appetite!
