Chicken fillet in sauce
Description
The recipe won't take much time. Salt is generally not needed, as the dish is prepared with various spices that provide the flavor. Serve hot.
Instructions
- 1
Step 1
1. First, lightly pound the chicken fillet on both sides with a meat mallet. Now season with black pepper. Place the meat onto a preheated pan with vegetable oil. Add salt, then flip and salt again. Sear for about ten minutes.
- 2
Step 2
2. Pour the cream into the pan. Bring to a boil over high heat and simmer for a short while.
- 3
Step 3
3. Pour in the puréed tomatoes and mix well. Simmer over medium heat until reduced, stirring occasionally.
- 4
Step 4
4. Add a spoonful of brown sugar, mix well. Add the spices, stir. Simmer for another five minutes. Add the chicken fillet. Simmer for about ten minutes.
- 5
Step 5
5. Now pour in the cognac, gently mix. Forget about it for three minutes.
- 6
Step 6
6. Serve the dish. There is not even a gram of salt in the sauce. Adjust spices to your taste.