Thanks to the Chicken Bible by ATK I tried this recipe out. It isn't as spicy as a lot of the stuff we like but was lush.
Ingredients:
2 boneless skinless chicken breasts
Salt & pepper
Small box of chicken stock
1 teaspoon cornflour (cornstarch)
2 tablespoons butter
Sprinkle of crispy fried onions (I didn't have any brown onions)
¾ cup of dry white wine (chardonnay)
¾ cup of cream (I used tinned reduced cream)
Handful of green grapes (from my freezer)
1 teaspoon of dried tarragon (1tblsp of fresh would have been better)
1 tsp lemon juice
Garnish with basil
Method:
Pound your chicken till it's an even thickness. I do this with a pestle after putting the chicken between sheets of cling film. Season with salt and pepper on both sides.
Melt butter in pan and fry chicken on a moderate heat for 4 minutes. Take the chicken out and put on a plate.
Add your fresh onion if you have it now and soften in the butter. I just chucked in some of the crispy stuff. Add wine and boil away for 3 minutes. Then put the chicken back in along with the chicken stock. Reduce the heat and cover and simmer for 6 minutes.
Transfer the chicken to your serving platter and tent it with foil.
Increase heat and add the cream and the cornflour (made into a slurry with a little liquid). Cook for another 7 minutes.
Stir in the grapes (halved lengthwise), tarragon and lemon juice. Test for seasoning.
Pour your sauce over the chicken and serve with a tiny sprinkle of fresh basil for colour.
Sorry about the quality of the photo – winter and artificial light doesn't help.
This does look lush. I love ATK.
ReplyDeleteYUM!I have to try this AND I put the ebook on hold at the library.
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