John Myers
Contents
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Ingredients
- 2 Chicken breasts
- 1 glass Red pepper in brine
- 1 tbsp Red pepper
- 1 tbsp Soy sauce dark
- 2 tbsp Honey
- 1 Shallot, finely diced
- 2 Garlic cloves, finely grated
- 1 shot Whiskey
- 100 ml Cream
- 150 ml Poultry stock
- Sugar
- Espelette pepper
- Salt
- Pepper
- Oil
Instructions
- Put the red pepper in brine in a sieve, rinse well with cold water and then drain well. Grind the dry red pepper and mix with the soy sauce and honey to a glaze. Salt and pepper the chicken breasts on both sides. Preheat the oven to 180 degrees.
- Heat some oil in a pan and sear the chicken breasts on both sides, then place in an ovenproof dish and brush with the glaze and then cook in the oven to the end (pressure test) and brush with the glaze from time to time.
- Put the drained red pepper together with the shallot and the garlic in the roast stock and sauté for a few minutes, then deglaze with a dash of whiskey and the poultry stock and reduce to about half. Then add the cream and simmer until it has a creamy consistency.
- Now season the sauce with salt, pepper, sugar and a little Espelette pepper. Take the chicken breasts out of the oven, cut into slices and place on a plate, serve with the sauce. We had wholegrain basmati rice and lettuce with it.
Nutrition
Serving: 100gCalories: 181kcalCarbohydrates: 14.2gProtein: 3.3gFat: 11.6g
