Chicken in white wine sauce of: chicken breast, oil, salt, pepper, butter, shallot, garlic, wine.
- 4 chicken breasts
- 2 tbsp olive oil
- 4 tbsp thyme leaves
- salt and pepper
- 30 g /1 oz butter
- 1 shallot, peeled and finely diced
- 1 clove of garlic, finely sliced
- 2 sprigs thyme
- 200 ml dry white wine
- 300 ml double (heavy) cream
- salad, to serve
How to prepare:
Preheat the oven to 200°C (180° fan) / 400F / gas 6.
Sit the chicken in a roasting tin, drizzle with oii, sprinkle with thyme and seasoning and roast for 20 minutes.
Heat the butter in a pan and sweat the shallot and garlic without colouring. Add the thyme and wine and reduce until the wine is syrupy, then stir in the cream.
Season and simmer for a few minutes until thickened. Străin, discarding the onion, garlic and thyme.
Serve the chicken with the salad and the cream sauce spooned over.