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…
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