John Myers
Chicken Breast Fillet with White Wine and Cheese Sauce
The perfect chicken breast fillet with white wine and cheese sauce recipe with a picture and simple step-by-step instructions.
- 3 Chicken breast fillet of approx. 200 g
- 1 tsp Clarified butter
- 1 Onion
- 100 ml White wine
- 250 ml Poultry stock
- 100 ml Cream
- Salt pepper
- 2 tbsp Mixed, chopped herbs
- 2 tbsp Grated Parmesan
- 1 tsp, heaped Food starch
- Wash the chicken breast fillet and pat dry, season with salt.
- Heat the butter lard in a pan and fry the chicken breasts on both sides.
- Peel and finely dice the onion, fry in the frying fat until translucent and deglaze with white wine, allow to reduce. Pour on the chicken stock and cream, add the chicken breasts and simmer with the lid on for about 20 minutes.
- Mix the cornstarch with a little water and use it to thicken the sauce. Stir in the chopped herbs and Parmesan, let it steep for a moment.
- Brussels sprouts and ribbon noodles tossed in butter tastes good with it.
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