Chicken Breast with Spring Onion Sauce

Ingredients

• 4 chicken breast fillets (ready‑to‑cook, skinless, about 150 g each)
• Salt
• Pepper (freshly ground)
• 2 Spring Onions
• 3 tomatoes
• 8 blue plums
• olive oil
• 1 tbsp butter
• 1 tbsp rosemary
• 100 ml dry white wine
• 100 ml poultry stock
• 2 tbsp crème fraîche

Instructions

1. 1.

   Preheat the oven to 160°C (325°F) with upper and lower heat.

2. 2.

   Wash the meat, pat dry, season with salt and pepper.

3. 3.

   Clean the spring onions, slice into thin rings. Peel the tomatoes, quarter them, remove seeds, and dice small. Wash the plums, halve, pit, and cut into wedges.

4. 4.

   In a hot pan with 2 tbsp oil, brown the chicken all sides, then transfer to the preheated oven for 15–20 minutes until cooked through.

5. 5.

   Melt butter in the same pan, sauté onions and plums. Add tomatoes and rosemary, deglaze with wine, pour in stock, simmer on medium heat for 5–8 minutes, stir in crème fraîche, season with salt and pepper to taste.

6. 6.

   Plate the chicken on warmed dishes, spoon the sauce over it, and serve immediately.