Categories: Chicken Dishes

Ingredients

• 4 chicken breasts, with skin on
• oil for frying
• 25 gr butter
• 1 T olive oil
• 2 shallots sliced, or 1/2 onion diced
• 2 cloves garlic, crushed
• 1/4 C white wine
• 1 1/2 C chicken stock
• 3/4 C cream
• 1/4 C fresh chopped herbs - eg thyme, sage, rosemary, tarragon
• Or: 1 t dried herbs of above flavours

Directions

1. Pat chicken dry with paper towels, season with salt and pepper.

2. Fry chicken in hot frypan, with a little oil, until brown on both sides and skin is crispy.

3. Transfer chicken to roasting pan and bake in hot oven (200oC for 10-15 minutes, depending on the size of the chicken breasts.

4. Remove from oven, cover loosely with foil, and let it rest for 10 minutes before serving. Note: this resting time is important or chicken will lose it’s juiciness.

5. While the chicken is in the oven, tip any excess oil from the frypan, reduce the heat to low and add butter and extra oil.

6. Add garlic and shallots/onion and cook, stirring, for about 10 minutes until soft and golden, but not dark and crisp.

7. Add wine to pan, turn up heat and let it bubble rapidly for 30 seconds to cook off the alcohol.

8. Add stock and herbs, simmer until liquid has reduced by about two-thirds (5-10 minutes).

9. Add cream and simmer until sauce has thickened to lovely sauce consistency. Add any juices from the ‘rested’ chicken and season if necessary.

10. Slice chicken to serve, pour some sauce over and add your choice of sides.

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