Chicken in White Wine and Dill creme sauce 2 skinless, boneless chicken breasts plain flour, for dusting 100ml olive oil 4 tablespoons of white wine 150ml double cream 1 bunch of fresh dill, chopped 4 – 5 medium potatoes, unpeeled. 2 garlic cloves, halved or chopped 2 tablespoons fresh rosemary, stripped from stalks salt and pepper With a rolling pin or meat tenderizer, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 0.5cm – 1cm thin. Lightly dust the breasts with flour. Meanwhile, slice the potatoes into 1cm-thick slices and parboil in lightly salted water for about 3 to 5 minutes, until al-dente. Heat 2 tablespoons of the olive oil in a frying pan and fry the chicken for about 1 minute on each side. Add the white wine and sizzle for about 15 seconds. Let the wine evaporate and caramelize the chicken juice into a golden brown sauce. Add the cream and the dill, season with salt and pepper and cook, uncovered, over a low heat for about 4 minutes to allow the sauce to thicken. Heat the remaining oil in a second frying pan, fry the garlic and rosemary for 1 minute until fragrant, then add the potatoes. Season with salt and pepper and cook over a medium heat until golden on both sides. You can pick out the rosemary when they start to turn black to avoid burning smell. Place the potatoes next to the chicken. Drizzle some of the chicken sauce over the potatoes as well and serve immediately.
Posted on: Thu, 18 Sep 2014 16:41:34 +0000
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