Ingredients
- 4 chicken breasts, boneless4 breast
- 1 medium onion, julienned1 piece
- 1 1/2 cups tomato juice1.5 cup
- 1 cup light cooking cream1 cup
- 1 teaspoon hot chili paste, optional1 teaspoon
- 3 medium mushrooms, chopped3 pieces
- 1 tablespoon olive oil1 tablespoon
- 1 tablespoon turmeric1 tablespoon
- 1 teaspoon paprika1 teaspoon
- 1 teaspoon spices1 teaspoon
- 1 teaspoon salt1 teaspoon
- 1 teaspoon white pepper1 teaspoon
- 1 teaspoon garlic powder1 teaspoon
- 1 teaspoon onion powder1 teaspoon
- 1 teaspoon ginger powder1 teaspoon
- 1 teaspoon Knorr spices1 teaspoon
- 1 tablespoon rosemary1 tablespoon
- 1 tablespoon basil1 tablespoon
- 1 tablespoon dried oregano1 tablespoon
- 1 tablespoon apple cider vinegar1 tablespoon
- 2 tablespoons olive oil2 tablespoon
- 1 tablespoon grated carrot1 tablespoon
- 1 tablespoon chopped parsley and mint1 tablespoon
- 1 tablespoon grated parmesan cheese1 tablespoon
Steps
- 1
Place the chicken breasts in a deep bowl, then mix the marinade ingredients and marinate the chicken breasts for one hour in the refrigerator.
60 minRequired Tools:🍳Deep bowl - 2
In a non-stick skillet, place the onion and grill on both sides until three-quarters cooked, then remove from the skillet and set aside.
10 minRequired Tools:🍳Non-stick skillet - 3
In the same skillet, add the oil, then add the grilled onion and mushrooms and sauté until they soften, then add the tomato juice, cream, and chili paste, and mix well.
10 min - 4
Leave the mixture on the heat for 3 minutes or until it boils, and add a little water if the sauce is thick.
3 min - 5
Place the chicken breasts over the sauce and mix well, then cover the skillet and let it simmer until the chicken is cooked.
10 min - 6
Plate the chicken breasts and pour the sauce over them, then garnish and serve hot.
5 min
Nutrition Facts
* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.