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Partners
- 4 - free-range, skinless chicken fillets
- 1tsp - herbes de Provence
- 2 - sprigs fresh rosemary, leaves picked and finely chopped
- - fine salt and freshly ground black pepper
- 4tsp - olive oil
- 1 - large shallot, finely diced
- 1-2 - garlic cloves, minced
- - zest of 1 lemon
- 6-8 - sundried tomatoes in olive oil, thinly sliced
- ¼ - white wine (Chenin Blanc)
- ¾c - chicken stock
- ½c - fresh cream
- 1tsp - cornflour mixed with 30ml milk
- 25g - Parmesan, freshly grated
- - TO SERVE
- - several lemon slices
- - side dish of your choice (for example pan-grilled broccolini, mashed potatoes, pasta, polenta, steamed green beans or bread)
1 Place the chicken between two sheets of baking paper and pound lightly to flatten and tenderise. Season both sides with the herbs, rosemary, salt and pepper.
2 Heat half the olive oil in a wide-based pan. Place the chicken in the oil and cook without turning, until golden – about 5 minutes. Turn and cook for a further 4 minutes. Remove the chicken and set aside.
3 Add the remaining oil to the pan and sauté the shallot until softened, about 6-8 minutes.
4 Add the garlic, lemon zest and sundried tomatoes, and cook for about 2 minutes.
5 Deglaze with the wine, scraping up all the sticky bits, and reduce slightly. Stir in the stock, cream and cornflour slurry. Allow to simmer, then add the Parmesan and stir through.
6 Nestle the chicken in the sauce and simmer until reduced and thickened, about 3-4 minutes.
7 To serve Add the lemon slices and serve with the side of your choice.
