HÜHNERBRUST    auf   OLIVEN   TOMATEN    SAUCE  

Chicken Filets with Olive Tomatoes Sauce

5 chicken filets
6 tbsp. oil
60 g dried tomatoes
50 g black olives (stoned)
2 cloves of garlic
250 ml gravy (cube)
1 tsp. cornflour
1 tbsp. basil (chopped)
salt, pepper

 

 

Preheat oven to 80°. Cut tomatoes and olives into small pieces. Spice chicken with salt and pepper and fry them both sides until tender. Remove and keep warm in oven. Sauteé tomatoes and olives and spice with crushed garlic. Add gravy and bring to the boil. Mix well cornflour with some water, add to the sauce and simmer all some minutes. Stir in basil.
Arrange chicken filets with sauce.

 

       Side dish: carrots, spring onions
     
 

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