Chicken Breasts Braised in Ratatouille
Tender meat in vegetable sauce is prepared for a festive or everyday lunch when you want something hearty and aromatic.
Ingredients
- Ratatouille with mushrooms EMELYA 350 g
- Chicken breast 600 g
- Dry white wine 150 ml
- Garlic 3 cloves
- Vegetable broth 250 ml
- Fresh parsley 20 g
- Olive oil 3 tbsp
We add only what we sell. The rest is up to you.
Method
- Cut the chicken breasts into pieces 3-4 cm thick and season with salt and pepper.
- Press the garlic through a garlic press and set aside.
- Heat the olive oil in a skillet and fry the chicken breasts on both sides until golden, then remove from the pan.
- Pour the ratatouille into the skillet, add the garlic, broth and white wine, and stir well.
- Return the chicken breasts to the sauce, cover with a lid and braise on low heat for 20-25 minutes.
- Finely chop the fresh parsley and sprinkle over the finished dish before serving.
