When it turns a little red, add chopped onion and stir fry until it becomes translucent. Add one or two teaspoons of flour and fry. Add one tablespoon tomato purée and one chicken stock cube and 200 ml warm water. Boil. Add mixed herbs like marjoram, thyme, Provence herbs, salt and black pepper. Simmer on medium temperature.
In the meantime cut chicken breast in two thin fillets. Season with salt and black pepper. Dust with flour and fry on one tablespoon of oil for two minutes on both sides. Add to the sauce and simmer for ten minutes under cover.
Season with hot sauce if you like hot flavours. Add chopped gherkins. Finish with one tablespoon of yoghurt or sour cream. Bring to the boil and serve.
The chicken will be render, the sauce a little hot and sour from the gherkins.
To continue chicken main recipes for my protein diet, I combined the breaded chicken with black pepper sauce.
The sauce I prepared is a Lidl from the shelf product. I thought I would try it with chicken breast. The sauce had a fairly nice flavour, I didn’t have to add anything. It was mildly pungent and made the chicken’s flavour better.
I had green leaf salad: iceberg with baby Spinach and a glass of gewurtztraminer.