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Preparation:
Divide the chicken in half. Salt and pepper the chicken and fry it brown on both sides. Take the chicken from the pan. Clean the mushrooms and finely chop the onion. Then fry in pan 5 minutes. Add tomato paste, wine and chicken stock to. Stir well and place the chicken to the pan. Cut the tomatoes into small pieces and put them together with the tarragon to the pan. Do possibly the lid of the pan so the sauce can reduce. Clean the vegetables and boil them together in salt water. When the vegetables are ready to create one patch with a fork. Make the sauce to taste and serve with the vegetable pulp.
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1 person:
100 gr chicken breast
1 tablespoon olive oil
1 onion
150 g mushrooms
1 teaspoon tomato paste
1 cup white wine
2 cup chicken stock
2 tomatoes
150 g savoy cabbage
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