It’s your turn to cook!

This is a great way to cook tasty and tender chicken breasts. Basically, fry chicken breast, deglaze in pan, steam in sauce and serve. You can use this technique and alter the ingredients to your liking. It even works with orange juice and ginger!

Approximate quantities:

1 tablespoon butter and/or oil
2 chicken breasts
1/3 cup white wine
1 1/2 cups chicken broth
1/3 cup 35% cream
1 teaspoon savory (or thyme, bay leafs or other spices)

Heat oil and/or butter in deep pan on high heat. Place chicken breast in hot oil and sear until surface is golden brown on both sides. Pour white wine on chicken to deglaze the pan (deglazing recovers caramelized meat flavors from the bottom of the pan and is the base of this tasty sauce.)

Let wine reduce. Add chicken broth. Cover for 10 to 15 minutes on medium heat. Uncover and add cream and savory spices and let reduce sauce on medium heat for 5 minutes.

Serve on rice. Don’t be a stooge with the sauce!

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