Main Meals

Chicken breast with a cream and port sauce

2-4
Easy
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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.
TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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Chicken breast with a cream an…

By 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

Method

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.