If you saw the last post you’ll know that I’ve been thinking about simple, tasty food recently that can be cooked without a lot of bother. Last time I went for a South East Asian inspired sauce, this time I’m going much more Mediterranean.
Inspiration was born out of the ingredients in the fridge, I just needed to nip out and get some double cream.
- 2 chicken breasts
- 4 shallots, diced
- 2 garlic cloves, chopped
- 175ml double cream
- 175ml white wine
- 175ml chicken stock
Method of Preparation:
- Slash your chicken breasts three times, about half way through on one side
- Heat some oil over a medium heat, sear the chicken and remove from the pan
- Add the shallots and garlic and cook for about a minute until the garlic aroma is released
- Put the chicken back in the pan and add the cream, wine and stock
- Let it bubble away, stirring frequently, until you’ve reduced it by about 2 thirds
- Serve with the sauce over the top
Mmmmmm, this was delicious. The flavours are really quite decadent for something so cheap. I served it over some fresh taglietelle from Tesco, the whole thing probably cost about £7. You can buy small bottles of wine which are 175ml and for the stock I just used half a Knorr Chicken Stock Pot in boiling water. As you can see from the picture I also grated some parmesan over the top with a good helping of black pepper.