Tuesday, 3 April 2012

Roast Chicken Breast in a Fennell and White Wine Sauce

Yes yes yes chicken again, but it’s so versatile.

This is a gorgeous chicken dish and so easy to do, also it goes with almost anything you want to accompany it.

You will need: -
2 chicken breasts
Virgin olive oil
1 tsp Fennel seeds
2 cloves crushed garlic
1 tsp mustard seeds
¼ glass white wine
About the same cream or milk
Vegetable stock
1 Vegetable stock cube
1 dessert spoon plain flour

Put the chicken breasts in an oven proof pan and drizzle with olive oil, sprinkle over the fennel seeds, crushed garlic and crushed mustard seeds, cover and roast in the oven on 170 degrees for about 20 minutes.

Remove from the oven and scrape the herbs and spices from the chicken into the pan, remove the chicken and set aside.

Put the pan on the hob on a medium heat, add the flour to the juices and mix into a paste. Then add the wine and mix into a paste again, let the wine cook out for a few minutes and add the stock cube and cream or milk and stir. Simmer for 2 or 3 minutes and add vegetable stock to get it to the consistency of your liking and reintroduce the chicken.

Then simmer on a low heat for 10 to 15 minutes and it’s ready to serve.

I had mine with fresh ribbon noodles that I cooked in the wok for just a few minutes.

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