4 chicken breasts
1 tbsp flour
1,5 tbsp Olive oil
3 cloves of garlic, minced
1/3 cup sundried tomatoes, roughly chopped
1 tsp NOMU Dried Oregano
2 tsp NOMU Smoked Sweet paprika
1/3 cup NOMU MAYU
2/3 cup yoghurt
1/3 cup NOMU Chicken Stock
1/3 cup dry white wine (more if sauce is too thick)
1 tbsp tomato paste
30g fresh basil
NOMU Chilli flakes for serving
Parmesan for serving
Salt and pepper to taste
Add the olive oil to a pan and bring to medium heat. Add the chicken breasts and cook until browned on both sides and just cooked through. Remove from the pan and set the chicken aside.
In the same pan, add the garlic and flour – mix well and cook for about a minute. Then add all other ingredients except for the basil. Adjust the sauce as necessary by adding more or less wine or stock.
Mix well and let the sauce cook for 2 minutes. Reduce heat to low and add the chicken breasts back to the pan and mix through with the sauce. Switch the heat off.
Add the basil leaves just before serving and mix through. Serve topped with more fresh basil, chilli flakes, sea salt and black pepper, and a generous helping of parmesan.
4 chicken breasts
1 tbsp flour
1,5 tbsp Olive oil
3 cloves of garlic, minced
1/3 cup sundried tomatoes, roughly chopped
1 tsp NOMU Dried Oregano
2 tsp NOMU Smoked Sweet paprika
1/3 cup NOMU MAYU
2/3 cup yoghurt
1/3 cup NOMU Chicken Stock
1/3 cup dry white wine (more if sauce is too thick)
1 tbsp tomato paste
30g fresh basil
NOMU Chilli flakes for serving
Parmesan for serving
Salt and pepper to taste
Add the olive oil to a pan and bring to medium heat. Add the chicken breasts and cook until browned on both sides and just cooked through. Remove from the pan and set the chicken aside.
In the same pan, add the garlic and flour – mix well and cook for about a minute. Then add all other ingredients except for the basil. Adjust the sauce as necessary by adding more or less wine or stock.
Mix well and let the sauce cook for 2 minutes. Reduce heat to low and add the chicken breasts back to the pan and mix through with the sauce. Switch the heat off.
Add the basil leaves just before serving and mix through. Serve topped with more fresh basil, chilli flakes, sea salt and black pepper, and a generous helping of parmesan.
4 chicken breasts
1 tbsp flour
1,5 tbsp Olive oil
3 cloves of garlic, minced
1/3 cup sundried tomatoes, roughly chopped
1 tsp NOMU Dried Oregano
2 tsp NOMU Smoked Sweet paprika
1/3 cup NOMU MAYU
2/3 cup yoghurt
1/3 cup NOMU Chicken Stock
1/3 cup dry white wine (more if sauce is too thick)
1 tbsp tomato paste
30g fresh basil
NOMU Chilli flakes for serving
Parmesan for serving
Salt and pepper to taste
Add the olive oil to a pan and bring to medium heat. Add the chicken breasts and cook until browned on both sides and just cooked through. Remove from the pan and set the chicken aside.
In the same pan, add the garlic and flour – mix well and cook for about a minute. Then add all other ingredients except for the basil. Adjust the sauce as necessary by adding more or less wine or stock.
Mix well and let the sauce cook for 2 minutes. Reduce heat to low and add the chicken breasts back to the pan and mix through with the sauce. Switch the heat off.
Add the basil leaves just before serving and mix through. Serve topped with more fresh basil, chilli flakes, sea salt and black pepper, and a generous helping of parmesan.
4 chicken breasts
1 tbsp flour
1,5 tbsp Olive oil
3 cloves of garlic, minced
1/3 cup sundried tomatoes, roughly chopped
1 tsp NOMU Dried Oregano
2 tsp NOMU Smoked Sweet paprika
1/3 cup NOMU MAYU
2/3 cup yoghurt
1/3 cup NOMU Chicken Stock
1/3 cup dry white wine (more if sauce is too thick)
1 tbsp tomato paste
30g fresh basil
NOMU Chilli flakes for serving
Parmesan for serving
Salt and pepper to taste
Add the olive oil to a pan and bring to medium heat. Add the chicken breasts and cook until browned on both sides and just cooked through. Remove from the pan and set the chicken aside.
In the same pan, add the garlic and flour – mix well and cook for about a minute. Then add all other ingredients except for the basil. Adjust the sauce as necessary by adding more or less wine or stock.
Mix well and let the sauce cook for 2 minutes. Reduce heat to low and add the chicken breasts back to the pan and mix through with the sauce. Switch the heat off.
Add the basil leaves just before serving and mix through. Serve topped with more fresh basil, chilli flakes, sea salt and black pepper, and a generous helping of parmesan.
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