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Ingredients
- 4 x skinless chicken breastswith the bone
- 2 Tbsp. seasoned plain flour
- 75 gm unsalted butter
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 Tbsp. each of the following finely minced fresh herbs: chervil dill parsley chives basil mint rosemary
- 1/2 clv garlic firmly minced
- 1/4 x fresh red chlli pepper finely minced grated rind and juice of 1 lime
- 4 Tbsp. fresh chicken stock
- 4 Tbsp. white wine sea salt
Directions
- Dust each chicken breast with the seasoned flour and fry over a moderate heat in half the butter and the oil to brown on both sides.
- Keep hot.
- In the same pan heat the remaining butter.
- Add in the herbs garlic chilli and the rind and juice of the lime stock and white wine.
- Return the chicken to the pan and poach for about 10 min till it is cooked.
- Season with salt and serve with the sauce.
- The combination of poached meat and herbs makes a truly delicious dish for the summer that isnt too heavy and may be enjoyed with Insalata di Fagiolini (qv). As in many other cases where pale meat is used more fantasy is required in your use of herbs and flavuouring to give a tasy result.
- If you cut the breast in strips from where it meets the bone in the shape of an octopus the greater surface area means more flavour can be absorbed and the cooking time is reduced.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 164 | 91% |
| Total Fat 18.64g | 23% |
| Saturated Fat 10.11g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 26mg | 1% |
| Potassium 22mg | 1% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.03g | 0% |
| Protein 0.73g | 1% |
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