Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (serves 4):Method: Lightly flour the meat, then sauté for about 10 minutes in olive oil. Put to one side.
Make stock in a saucepan, remove from heat once boiled, then add tomato puree.
Peel and chop onion, then brown in same pan as chicken. Sprinkle with cocoa powder, sugar and cinnamon.
Add chicken stock and chicken breasts, leave to cook over a low heat for about 20 minutes.
Add creme fraiche and leave sauce to thicken for a couple of minutes over a low heat.
Serve immediately, with rice.