Chicken breasts (one per person)
Cream (half a cup or so, for two people)
White wine (a good slosh, I'd go with a half cup or so)
Salt & pepper
Pinch of cornflour (whisked into a little warm water)
Potatoes, for mashing
Knob butter, maybe a little milk
- Get potatoes going, so they're ready to mash once chicken and sauce are sorted.
- Cook chicken in pan, turning once or twice, until cooked through.
- Remove chicken to plate, cover.
- To make sauce, use wine to deglaze pan. Add cream, reduce. How much wine and cream you use really depends on how much sauce you want. It's pretty rich, so not too much is needed.
- Add cornflour/water. Important here that cornflour has been whisked into warm or hot water, so there aren't lumps of it. This will serve to thicken the sauce.
- Serve over the chicken on bed of mash. Have some green vegetables, or a salad, on the saide.
And here's a little bonus recipe - this is from Hazel, a family friend in Odessa, TX. Southern chicken, baby!!
Flour, seasoned with salt, pepper and herbs/spices (I like Cajun, or Moroccan)
Chicken pieces (drumsticks, whatever)
- Roll chicken in seasoned flour.
- Dip in milk.
- Dredge through flour again until well coated.
- Fry in a very hot pan, or BBQ.