Tuscan chicken
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 8 X corn-fed chicken breast (approx. 1500 g)
- 2 tbsp of "MINERVA" olive oil
- 1 tbsp oil from the sun-dried tomatoes
- 1 tbsp of unsalted butter "Lurpak"
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 85 g (about ½ cup) of 'Barba Yanni' sun-dried tomatoes, coarsely chopped
- 1 tsp of ciao' tomato paste
- 125 ml white wine
- 125 ml 'Arla' cream
- 250 ml 'OXO' chicken broth
- 60 g of 'Minerva HORIO' 12 months mature gruyere
- 2 tbsp finely chopped basil
- Maldon sea salt
- Maldon black pepper
METHOD
1. Season the chicken with salt and pepper. In a pan, add the olive oil with the oil from the sun-dried tomatoes.
2. Sauté the chicken on both sides until browned. Remove the chicken and add the butter to the pan.
3. Once melted, add the onion and sauté until slightly browned. Add the garlic and sauté for 1 minute more.
4. . Continue with the tomato paste and mix well. Once the ingredients are incorporated, pour in the wine.
5. Allow to heat briefly and add the sun-dried tomatoes, stock and cream.
6. Once they come to the boil, return the chicken to the pan, cover with the lid and simmer for 30-40 minutes, turning the chicken once to cook thoroughly. Remove the chicken to a platter again.
7. Add the cheese to the pan and stir to melt.
8. Return the chicken to the pan to serve with the delicious sauce, sprinkled with fresh basil leaves.
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