Chicken breast with a cream and port sauce
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- TASTE
- 2-4
- Easy
Ingredients
- 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
Cooking Instructions
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.
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