{"id":151,"date":"2011-08-30T14:13:32","date_gmt":"2011-08-30T12:13:32","guid":{"rendered":"http:\/\/www.tap.as\/rezepte\/2011\/08\/pechuga-de-pollo-en-salsa-fino-huhnerbrust-in-sherrysauce\/"},"modified":"2013-02-04T23:57:56","modified_gmt":"2013-02-04T22:57:56","slug":"pechuga-de-pollo-en-salsa-fino-huhnerbrust-in-sherrysauce","status":"publish","type":"post","link":"https:\/\/www.tap.as\/rezepte\/2011\/08\/pechuga-de-pollo-en-salsa-fino-huhnerbrust-in-sherrysauce\/","title":{"rendered":"Pechuga de pollo en salsa fino &#8211; H\u00fchnerbrust in Sherrysauce"},"content":{"rendered":"<table>\n<tbody>\n<tr>\n<td width=\"100%\"><span style=\"color: #000000; font-family: arial; font-size: small;\"><strong>Zutaten<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">frischer Thymian<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">gr\u00fcne Oliven (ohne Stein)<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">0.7 dl Bouillon (klare Br\u00fche)<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">1.5 dl Sherry Fino<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">1-2 Knoblauchzehen<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">Mehl<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">ca. 300g H\u00fchnerbrust (Filet)<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">Salz<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">Pfeffer (aus der M\u00fchle)<\/span><\/li>\n<li><span style=\"color: #000000; font-family: arial; font-size: small;\">Oliven\u00f6l<\/span><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #000000; font-family: arial; font-size: small;\"><strong>Zubereitung<\/strong><\/span><\/p>\n<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-152\" title=\"Pechuga de pollo en salsa fino - Zutaten\" src=\"http:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez1.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez1.jpg 500w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez1-300x225.jpg 300w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez1-400x300.jpg 400w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<ul>\n<li>Den Knoblauch sch\u00e4len und halbieren.<\/li>\n<li>Die Oliven in Scheiben schneiden.<\/li>\n<li>Die H\u00fchnerbrust in kleine St\u00fccke schneiden und mit Pfeffer und Salz w\u00fcrzen.<\/li>\n<li>Die Fleischst\u00fccke im Mehl wenden.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-153\" title=\"Pechuga de pollo en salsa fino - Schritt 1\" src=\"http:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez2.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez2.jpg 500w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez2-300x225.jpg 300w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez2-400x300.jpg 400w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<ul>\n<li>Die H\u00fchnerbrust mit etwas Oliven\u00f6l bei starker Hitze auf allen Seiten anbraten.<\/li>\n<li>Das Fleisch aus der Pfanne nehmen und zur Seite stellen.<\/li>\n<li>Mit etwas K\u00fcchenpapier falls n\u00f6tig \u00fcbersch\u00fcssiges \u00d6l aus der Pfanne auftupfen (Achtung: Verbrennungsgefahr!). Falls nur etwas \u00d6l vorhanden ist, kann es auch in der Pfanne belassen werden.<\/li>\n<li>Den Sherry in die Pfanne geben und durch Umr\u00fchren mit einer Kelle den Satz l\u00f6sen. Dann die Bouillon (Br\u00fche) hinzugeben.<\/li>\n<li>Den Knoblauch hinein pressen, und den Thymian hinzugeben.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-154\" title=\"Pechuga de pollo en salsa fino - Schritt 2\" src=\"http:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez3.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez3.jpg 500w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez3-300x225.jpg 300w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez3-400x300.jpg 400w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<ul>\n<li>Die Sauce etwas einkochen lassen, dann die H\u00fchnerbrust hinzugeben und bei niedriger Temperatur ca. 3-4 Minuten kochen.<\/li>\n<li>Die Oliven hinzugeben und nochmals ca. 5 Minuten weiter kochen lassen.<\/li>\n<\/ul>\n<p><span style=\"color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: x-small;\"><span style=\"color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: x-small;\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-155\" title=\"Pechuga de pollo en salsa fino - Schritt 3\" src=\"http:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez4.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez4.jpg 500w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez4-300x225.jpg 300w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez4-400x300.jpg 400w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><br \/>\n<\/span><\/span><\/p>\n<ul>\n<li>Am besten mit Brot servieren, damit man am Schluss die Sauce damit aufdippen kann.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-156\" title=\"Pechuga de pollo en salsa fino - Fertig\" src=\"http:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez5.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez5.jpg 500w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez5-300x225.jpg 300w, https:\/\/www.tap.as\/rezepte\/wp-content\/uploads\/2011\/08\/pollojerez5-400x300.jpg 400w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten frischer Thymian gr\u00fcne Oliven (ohne Stein) 0.7 dl Bouillon (klare Br\u00fche) 1.5 dl Sherry Fino 1-2 Knoblauchzehen Mehl ca. 300g H\u00fchnerbrust (Filet) Salz Pfeffer (aus der M\u00fchle) Oliven\u00f6l Zubereitung Den Knoblauch sch\u00e4len und halbieren. Die Oliven in Scheiben schneiden. &hellip; <a href=\"https:\/\/www.tap.as\/rezepte\/2011\/08\/pechuga-de-pollo-en-salsa-fino-huhnerbrust-in-sherrysauce\/\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[80],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tap.as\/rezepte\/2011\/08\/pechuga-de-pollo-en-salsa-fino-huhnerbrust-in-sherrysauce\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pechuga de pollo en salsa fino - H\u00fchnerbrust in Sherrysauce - Tap.as\" \/>\n<meta property=\"og:description\" content=\"Zutaten frischer Thymian gr\u00fcne Oliven (ohne Stein) 0.7 dl Bouillon (klare Br\u00fche) 1.5 dl Sherry Fino 1-2 Knoblauchzehen Mehl ca. 300g H\u00fchnerbrust (Filet) Salz Pfeffer (aus der M\u00fchle) Oliven\u00f6l Zubereitung Den Knoblauch sch\u00e4len und halbieren. 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