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Sunday, January 23, 2011

Chicken with Cream Sauce

Chicken with Cream Sauce
5 mlolive oil1 tsp
4chicken breasts, boneless & skinless4
10 mlgarlic, crushed2 tsp
500 mlchicken stock2 cup
375 mlcream1 1/2 cup
5 mlwhite sugar1 tsp
50 mlchicken stock1/4 cup
In a large skillet; heat oil over medium high heat.  Add chicken and garlic to pan.  Brown for a few minutes.
Add 2 cups (500 ml) chicken stock.  Simmer, turning chicken frequently, until broth has almost evaporated.  Remove chicken and set aside.  Pour additional 1/4 cup (50 ml) stock into pan and stir to deglaze.  Slowly whisk in cream and sugar.  Return chicken to pan and heat gently in sauce, about 10 to 12 minutes).
Serves: 4

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