Ingredients (serves 4):
3 shallots 2 cloves garlic 2 anchovy fillets
(glass)
800 g cherry tomatoes 1 tablespoon olive oil
125 ml vegetable stock
salt
pepper
4 chicken breast fillets (a `150 g)
2 tablespoons flour
1 tablespoon butter
200 g Gorgonzola
75 g cream fraiche
1 egg yolk
Preparation:
Remove shallots , cut into slices. Garlic by pressing Remove. Chop anchovies. Wash tomatoes in half. Shallots, sauté garlic in hot oil. Add anchovies, sauté. Tomatoes, broth admit boil. Ca. Simmer 15 minutes. A little salt and pepper. Preheat oven to 200 ° C (fan oven at 180 ° C) preheat. Rinse meat, pat dry, pat flat. Salt and pepper, with flour. In the hot Ghee fry each side 2-3 minutes. Tomatoes in a baking dish, then place meat. Gorgonzola cubes. With sour cream and egg yolk mix, pour. About 20 minutes.
Per serving: 495 calories
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