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Chicken breast topped with herb sauce

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Ingredients for 3 servings:

  • 500 g chicken breast
  • 25 g margarine
  • 25 g flour
  • 250 ml chicken broth
  • 1 cup of cream
  • 1 cup of frozen herbs (8 herbs)
  • salt and pepper
  • some lemon juice
  • 1 pinch(s) of sugar
  • 50 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the chicken breast, pat dry, and season with salt and pepper. Place in a greased casserole dish. Heat the margarine and lightly sauté the flour in it, then deglaze with chicken stock and cream. Simmer uncovered over low heat for about 10 minutes, stirring occasionally to prevent burning. Finally, stir in the herbs and season the sauce with salt, pepper, lemon juice, and sugar. Pour the sauce over the chicken breast and sprinkle with Parmesan cheese. Bake in the oven at 200°C for about 20 minutes. I serve it with rice and carrot and pea vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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