Chicken with Cream Sauce



Chicken with Cream Sauce

Metric Ingredient Imperial 5 ml olive oil 1 tsp 4 chicken breasts, boneless & skinless 4 10 ml garlic, crushed 2 tsp 500 ml chicken stock 2 cup 375 ml cream 1 1/2 cup 5 ml white sugar 1 tsp 50 ml chicken stock 1/4 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