Prep time 10 min Cook time 25 min
Not only is this recipe quick and easy for a mid week meal, it is also sophisticated enough for a special dinner for two. Based on the premise that less is more, the chicken breasts are dry poached to retain their natural moisture and are served with a velvety smooth rosemary cream sauce.
The secret to this dish is a good tasty stock and a good wine. Short of homemade stock there are very good organic brands on the market. Since you only need half a cup (for two portions) you may want to consider buying a jar of Better Than Bouillon chicken stock. It is a paste made from real roasted chicken and a quarter teaspoonful in a half a cup of hot water will give you a rich and natural tasting base for your all your sauces.
You will also need to avoid overcooking the chicken breast so timing is important. Depending on your oven, cooking time at 400°F is usually around 15-20 minutes. I would err on the safer side and check the chicken after 15 minutes. The internal temperature should read 160°F with a thermometer and juices should run clear. Remember, the chicken will continue to cook while you plate it and you can always cook it a little longer in the sauce if you need to.
What you need
1 tablespoon butter
2 Tbs of finely chopped shallots
1 Tsp all purpose flour
2 boneless, skinless chicken breasts
6 prunes, pitted and sliced
1 Tbs oil
1/4 white wine
1/4 cup chicken stock
1 bay leaf
1 tablespoon coarsely chopped sage
1/4 cup heavy cream
Salt to taste
What to do
Heat the oven to 400°F with a rack in the middle position.
Prepare and cook the chicken
Pat the chicken dry and rub with a little salt.
Prepare two foil wraps for each breast. Drizzle a little oil in each, add the slices of one lemon in each pouch, add a sprig of fresh sage and loosely wrap each breast in a foil “tent”.
Transfer the chicken to the oven and let it bake until it registers 160°F on an instant-read thermometer. Start checking after 15 minutes; total cooking time is usually 15 to 20 minutes.
The Sauce
While the chicken is cooking, sweat the onions in a tablespoon of unsalted butter over a medium/low heat until soft and translucent – about 2 minutes.
Add a teaspoon of all-purpose flour and mix well.
Remove from heat, add the bay leaf and slowly add the wine and stock stirring vigorously until the flour has dissolved. Bring back to the heat and simmer for 5 minutes until sauce thickens slightly.
Just before serving, add the cream, chopped sage and prunes and simmer for 5 minutes, or until the sauce thickens slightly. Salt to taste
Serve the breast sliced with the creamy prune sauce over it.
Derek Farwagi
Thank you Jacquie. Time for enjoyment is essential.
Jacquie Wise
Brilliant! I’ve often avoided chicken breasts for all the reasons you describe. But these ideas solve the problem. You are probably starting a slow-eating movement, Derek. The joy of giving ourselves the time to slowly savour all the complex flavours and textures of a simple, yet delicious meal. You are an inspiration!