Summary

Ingredients

• 300 g chicken breast fillet (s)
• 3 sprigs rosemary
• 1 teaspoon thyme, dried or a few stems fresh
• 1 shallot (s)
• 1 clove garlic
• 100 ml white wine
• 150 ml broth
• 100 ml cream
• 100 ml sour cream
• 1 tablespoon olive oil
• Clarified butter for frying
• salt and pepper

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Instructions

1. Peel and finely chop the shallot and garlic. Chop the rosemary needles. Rinse the chicken breast fillet, pat dry, cut into large cubes, and season with salt.
2. Heat clarified butter in a pan over medium-high heat. Fry the chicken cubes on all sides until golden brown, about 6-8 minutes total. Reduce heat to low and let simmer for 3 minutes. Remove the chicken and keep it warm.
3. In the same pan, add 1 tablespoon clarified butter. Cook the shallot and garlic over medium heat for 3 minutes, stirring occasionally, until softened. Add the rosemary and fry for 1-2 minutes. Pour in the white wine and broth, add the thyme, and cook over high heat for 10 minutes.
4. Reduce heat to medium-low. Add the cream and sour cream, stirring to combine. Season with salt and pepper to taste. Return the chicken to the pan, stir gently to coat with sauce, and serve immediately.