First of all I must apologise for my lack of postings. I've been extremely busy of late. But never fear, I'll be posting more regularly from now on.
I made this for my parents when I was home at Christmas. As my mom said "I forgot what good food tasted like!", so that is definitely a seal of approval. Either that or they've been dining on frozen food since I moved away.
As with all of my recipes, this one is quite simple to make and very versatile. It's a succulent chicken breast topped with a creamy sage infused cream sauce. You can cook the chicken whole and serve with vegetables or chop the chicken into chunks and serve over pasta...so a perfect meal for a weekday or for entertaining friends (or feeding hungry parents).
Ingredients:
4 Chicken Breast Fillets
4 tbsp Unsalted Butter
6-8 Sage Leaves (Chopped)
600ml Cream
Salt & Pepper
Method:
- Melt 2 tablespoon of butter in a saucepan & fry the chicken until nicely browned & the juices run clear. Remove from pan & set aside.
- Melt the rest of the butter in the pan, stirring any bits from the bottom of the pan. When the butter begins to foam, add the chopped sage leaves & cooked for a few seconds.
- Add the cream, bring to the boil & allow to simmer for 3 to 4 minutes. Season with salt & pepper.
- Add the chicken & any accumulated juices and simmer for another few minutes until the sauce thickens.
- Enjoy
