Tag-Archive for » Chicken Breasts «
This is a super simple quick recipe to make, it tastes wonderful and the sauce goes really well with the chicken. We all enjoyed it very much and both my son and husband thought it was moreish. I like cooking gourmet and exotic but sometimes simple is best, you do not want to be in the kitchen hours on end every night. If you are a regular reader you will notice that I have been posting some really good recipes that can be on the table in 30-35 Min’s which are perfect for when you come in from work. Some of them would even be company worthy and impressive to guests without all the fuss and effort you would usually put into a dinner party.
If you have been keeping up with the progress of my beautiful handcrafted 
camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Chicken breasts
4 Tablespoons brandy
3 Tablespoons apricot jam
1 Cup water
1 Teaspoon chicken stock granules
1 Teaspoon grain mustard
1 Tablespoon fresh tarragon, finely chopped
1 Teaspoon cornflour
1/2 Cup sour cream
Method
1. In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
2. In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
3. Add sour cream, return chicken to pan cook for about 10-15 Min’s over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.
All photos taken by me unless otherwise stated.
I came up with this the other night as I had some left over broccoli and prosciutto to use up and they turned out really well. It is not a quick meal like the ones I have been posting lately as you have to stuff the chicken and make the mixture for the spinach so it has a lot more prep time in it. I would say about 30 Min’s on the prep longer if you make it for more than 2 people I was only making it for my hubby and I. Cooking time is 30-35 Min’s to cook chicken in the oven, the patties can be made while chicken is baking.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Chicken
2 Chicken breasts
4 Small broccoli florets, heads only, chopped
4 Basil leaves, shredded
4 Sun-dried tomatoes, sliced thinly
6-8 Tablespoons of Gruyere, grated (Depends on size of breasts, mine were of a good size so I used 8 Tablespoons)
4-6 Slices prosciutto (again just depending on size of breast these are just use to secure and I needed 3 per breast)
Sauce
1/2 Cup dry white wine
1/2 Cup water
1 Tablespoon lemon juice
1 Tablespoon fresh parsley, finely chopped
11/2 Teaspoons chicken stock granules
2 Teaspoons mild creamy mustard
2 Teaspoons cornflour
1/2 Cup cream
Spinach
300g Baby spinach leaves
1 Small red onion, chopped finely
1 Clove garlic, crushed
3 Bacon rashers, chopped
3 Tablespoons cream
1/2 Teaspoon chicken stock granules
3 Tablespoons Parmesan cheese
1 Egg, lightly beaten
3/4 Cup panko flakes (Japanese breadcrumbs, available at most supermarkets or specialty Asian stores.)
Method
1. Pre heat oven to 180 degrees Celsius
2. Open out chicken breasts, using a meat mallet pound each breast until of equal thickness.
3. Divide broccoli between breasts from top to bottom down the centre, top with basil leaves, then sun-dried tomato, finally press cheese firmly over tomato to form a small mound. Fold breasts over to enclose filling and wrap prosciutto around each breast to secure.
4. Place breasts in a lightly oiled oven proof dish and cook in pre-heated oven for 30-35 Min’s or until chicken is cooked through.
Sauce
1. Combine wine, water, lemon juice, parsley, stock and mustard in a saucepan. Heat over med high heat, use a whisk if necessary to combine mustard fully, you don’t want lumps.
2. Mix a little water with the cornflour and add to sauce stir until mixture thickens, add cream and stir to heat through. Serve with chicken.
Spinach
1. Heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.
2. In a small fry pan cook bacon, drain on absorbent paper.
3. Combine spinach, onion, garlic, bacon, cream, stock and cheese, in a microwave safe bowl, stir well. Microwave for about 1 minute to melt cheese, stir again.
4. Make sure mixture is cool enough to add egg as you do not want it to cook. Add egg and panko flakes.
5 Heat some oil in a pan, using a tablespoon divide mixture into roughly 4 equal parts. Take spoonful of mixture add to pan press down to form a pattie shape and cook until browned on both sides.
To Serve: Place chicken on a plate, spoon some sauce over, garnish with a basil leaf, place patties on plate and garnish with kumara curls if desired.
Kumara curls: If you wanted to do this just peel kumara, then using a vegetable peeler peel kumara into strips, heat some oil in a pan (about 1/4 inch deep) Add kumara and fry until it curls up and is crisp.
All photos taken by me unless otherwise stated.
