Ingredients

Method

• 4 Chicken fillet breast
• Lemon juice
• Hot butter
• 1/2 cup stock
• 1/2 cup cream
• Port
• Few drops of lemon juice
• Crusty potato chunks

Method

Ingredients

Season 4 portions of filleted chicken breast and moisten with a little lemon juice. Quickly sear in some hot butter in an ovenproof frying pan.
Cover with a sheet of greaseproof paper and bake at 200ºC for about 5 minutes or until springy to the touch and still moist. Keep warm while making the sauce. Pour 1/2 cup stock, 1/2 cup cream and a splash of port into the pan.
Reduce over a high heat until syrupy. Add seasoning to taste and a few drops of lemon juice. Serve with pan-fried crusty potato chunks. Sprinkle with finely chopped chives and anoint with truffle oil.

TASTE’s take:
You can treat medallions of beef fillet in the same way.