Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 chicken breast fillet (s)
- 250 ml white wine
- 1 cup cream
- 1 teaspoon poultry stock, instant
- 3 tablespoon oil
- a lot basil, rubbed
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat 3 tablespoon oil in a high-sided pan over medium-high heat for 1 minute until very hot.
- Place the 2 chicken breast fillets in the pan as one piece and season generously with the basil and with salt and pepper to taste. Fry for 12 minutes until golden and cooked through (internal temperature 74°C / 165°F).
- Remove the chicken from the pan and set aside for 1 minute.
- Pour the 250 ml white wine into the pan and scrape up any browned bits to deglaze.
- Pour the 1 cup cream into the pan and bring to a boil for 2 minutes.
- Stir in the 1 teaspoon instant poultry stock and season to taste with salt, pepper and basil.
- Simmer the sauce for 10 minutes until it reduces slightly.
- Serve the chicken with the sauce and rice.
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