September 2010
Creamy chicken in a white wine & herb sauce
(Serves 5- 6 people)
Ingredients
3 x chicken breasts diced
Fresh basil & parsley leaves
2 x cloves of garlic crushed
Knob of butter
1 tsp lemon juice
8 tbsp white wine
800 ml of fresh cream(or 400ml cream & 400ml milk)
S+P
Grated mature cheddar(to individual taste)
Make a paste with the crushed garlic, butter, chopped up parsley & basil, lemon juice & white wine. Melt this paste on the pan and then add your diced chicken. Season with salt & pepper. Coat chicken in the paste and cook through(approx 10 mins).
Drain any excess fluid of the pan as this will make your sauce too greasy.
Gradually add some cream, cheese & white wine until you get the desired taste and consistency required. All tastes are different so keep tasting the sauce to make sure it is the right balance for you and correct the seasoning if necessary. If the sauce is too creamy add some more wine etc. Do not let the sauce boil, just heat it gently.
Try adding some sliced mushrooms or leeks for a varied taste.
For best results serve with pasta( tagliatelle is best) or rice and top with cooked crispy bacon, parmesan cheese & fresh chopped parsley
Also works well as a topping for a jacket potato
For further information visit:
www.sodastreat.com
use the link below to view ESBC report
http://www.ratemyplace.org.uk/searchresults.php?authority=4&name=simply+eat&town=&type=&rating=none
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