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10 minutes preparation and cooking time plus time to cook chicken if needed. This sauce also works with white fish and with ham. Serve with a really good potato salad or new potatoes.
Ingredients
3 very large chicken breasts or six smaller ones. These should be precooked. Either cut the large breasts in two or slice them diagonally.
20z/50 grams butter or low fat spread
1 onion skinned and diced
½ pint/300 mls chicken or vegetable stock
½ pint/300 mls double cream
Juice and grated rind of a lime
½ teaspoon salt
Black pepper
2oz/ 50 grams watercress.
Method
Melt the butter and add the diced onion and sauté until soft, but not coloured and then add the stock. Simmer gently until reduced by 3/4s. Add the cream and simmer stirring until the mix has thickened – about 2 -3 minutes. Remove from heat and stir in the zest and juice of the lime, the salt and pepper. Put this all into a food processor together with the watercress. Whizz until smooth and then pour back into pan and reheat. Serve with a choice of vegetables or with pasta. It looks good with cooked pasta over which you pour the sauce and then the chicken sliced diagonally.
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