John Myers
Chicken Breast in Coffee and Currant Sauce
The perfect chicken breast in coffee and currant sauce recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 tbsp Flour
- 5 cl Cognac
- 100 ml Cream
- 1 tbsp Coffee beans
- 3 tbsp Currant jelly
- Currant salt
- Sea-Salt
- Black pepper from the mill
- Oil
- Mix 2 tablespoons of currant jelly with 1 cl of cognac and add some currant salt and freshly ground pepper. Preheat the oven to 160 degrees. Salt and pepper the underside of the chicken breasts. Roughly grind the coffee beans and put them in a spice bag.
- Heat the oil in the pan and sear the chicken breasts on both sides and then place them in an ovenproof dish and coat the top with the currant jelly and cognac mixture and then cook in the oven to the end. Brush it in every now and then.
- Put the shallot and the garlic in the frying fat and fry until light golden brown and then dust with the flour and then deglaze with the remaining cognac and the poultry stock and then add the cream. Now add the spice bag with the crushed coffee beans and let it boil down until it is slightly creamy. Remove the spice bag and then season with the remaining currant jelly and salt and pepper.
- We had rice and a salad with it.
Facebook Comments