HÜHNERBRUST auf
OLIVEN TOMATEN SAUCE
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Chicken Filets with Olive Tomatoes Sauce |
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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 |
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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. |
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