Chicken breast with a cream and port sauce

Chicken breast with a cream and port sauce

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  • 2-4
  • Easy


  • 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.

TASTE Recipe by: TASTE
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