A really simple supper.....

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.