Chicken breast with tuna sauce

For 1 person
  • 1 Chicken fillet (approx. 175 g)
  • 1 onion
  • 1 carrot
  • 600 ml vegetable broth (instant)
  • 100 ml dry white wine
  • 1 TL white peppercorns
  • 1 Can (s) (80 g) Tuna in water
  • 40 g Salad cream
  • 50 g whipped cream
  • Salt
  • freshly ground white pepper
  • 1 TL capers
  • 1 small tomato
  • 100 g Cherry tomatoes
  • 50 g Rauke
  • 2 EL white wine vinegar
  • Sugar
  • 1 EL Oil
  • Lemon wedges
40 minutes
easy
1.
Wash the chicken fillet. Peel the onion and cut into wedges. Clean and wash the carrot and cut into large pieces. Bring the stock, wine, onion, carrot and peppercorns to the boil, add the meat and simmer over a low heat for about 20 minutes. In the meantime, drain the tuna. Put the tuna, salad cream and cream in a mixing bowl and puree with a hand blender. Season with salt and pepper and stir in half of the capers. Clean, wash, quarter and dice the tomato. Clean, wash and halve the cherry tomatoes. Clean the rocket, wash, pat dry and cut into large pieces. Mix the vinegar, salt, sugar and pepper together. Beat in the oil. Remove the chicken fillet from the broth and cut thinly. Arrange the meat and salad on a plate. Pour the tuna sauce over the meat and sprinkle with tomatoes, remaining capers and pepper. Serve garnished with lemon wedges if desired
2.
ddddd
1 person approx. :
  • 760 kcal
  • 3190 kJ
  • 59 g protein
  • 51 g fat
  • 14 g carbohydrates

0 Comments

Leave A Comment