Ingredients: 2 chicken breasts, salt, pepper, 1 onion, 2 garlic cloves, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 300 ml chicken stock (1 stock cube)
Number of persons: 2
Sprinkle 2 chicken breasts with salt and pepper. Bake the chicken breasts on both sides brown. Remove the chicken breasts from the pan and keep it aside. Put the remaining butter 1 chopped onion with 2 finely chopped garlic cloves and some thyme. Cook until the onion is soft. Add 250 grams sliced mushrooms. Bake until the mushrooms are tender. Add 100 ml red wine. Allow the alcohol to evaporate. Add 1 tin tomato puree and 300 ml chicken stock. Bring to the boil. Put the chicken back into the pan. Put the lid half on the pan and let it simmer for about 25 minutes on low to medium heat, remove the lid of the pan halfway cooking so the sauce can thicken. Enjoy!