According to my brother I am talking too much on this blog.....
And there are too many ingredients.
So here is a recipe.
With not very many ingredients.
Chicken with a cream sauce
You will need
1 chicken breast cut in half horizontally
A tablespoon of plain flour
A 'glug glug' of white wine (about 2 tablespoons)
1 garlic clove squashed but not peeled
1/2 a cup of single (half and half) cream
Method
Put your two bits of chicken onto a chopping board and bash with a rolling pin, a (un-open) wine bottle, your hand, a shoe - whatever, until flat. You are looking for the thinness of an i-phone. This is an easier exercise if you put the chicken between cling film before you start bashing.
Put the flour in a bowl and season with salt and pepper.
Dredge the chicken through the flour. Along with taking your shoes off and walking on a golf green, a flour dredged chicken breast is one of life's tactile pleasures.
Heat up a splodge of oil in your non-stick pan and fry your breasts (!) along with the garlic clove for 4 minutes each side. Do not turn the breasts before the time is up. Feel free to fiddle with garlic.
Remove from the pan and keep warm. (Just put them in a bowl with a plate on top).
Splash the wine into your still hot pan and reduce by half. Take off the heat and add the cream. Stir around. Return to a low heat for a minute or so.
Serve on the chicken with some bread and soft floppy lettuce leaves. Or chips.
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No you're not talking too much.. i love to read your blog! :)
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