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Fiery-hot sauce with chicken breast fillet

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	2,250 g skinless chicken breast fillets 6 cloves of garlic 18 tomatoes 750 ml chicken broth instant 3 cup cream 3 bunch scallions 4 glasses of dry Riesling White Wine 3 red peppers large 3 tablespoons flour 6 red chillies large Oil, salt, sugar

Preparation:

First, remove the stems from the tomatoes. Then scald them briefly and remove the skin as well. Cut in half and remove the seeds and cut into cubes.

Cut the chillies under running water, remove the inside and cut into small pieces. Remove the green of the spring onions, then cut the rest into rings. Then cut the onions and garlic into small pieces as well.

Now cut the pepper in half and remove the seeds, then cut into small cubes. Next get the chicken breasts and cut into equal strips then fry in hot oil. If they are fully cooked, put them into a bowl and set aside.

Now add the garlic and the onions to the hot oil from the chicken. Sauté them until glassy. Add the finely cut chillies as well and cook while constantly stirring. When it is almost done, add a little sugar, so that the onions and chillies can be glazed. Now add 3 glasses of wine, while the 4th glass is only intended for cooking. Now add the broth to the onions and cook it all over low heat for 15 minutes. When finished add the cream and a little water and bind with a bit of flour.

Now put the chicken back into the sauce and again, boil briefly. This dish goes well with salad and rice as a small side dish. In case you do not want to bind the gravy yourself, you can buy a ready-made sauce from the shop.