| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Medieval |
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Oil |
| 4 |
|
Chicken breast fillets with the skin on |
| 300 |
ml |
Milk; (1/2 pint) |
| 150 |
ml |
Chicken stock; (1/4 pint) |
| 3 |
|
Threads of saffron or 1/4 teaspoon ground |
|
|
; turmeric |
| 2 |
tb |
Freshly chopped parsley |
| 1 |
tb |
Freshly chopped sage |
| 1 |
tb |
Freshly chopped thyme |
| 2 |
ts |
Clear honey |
|
|
Salt and freshly ground black pepper |
| 2 |
ts |
Cornflour; blended in a little |
|
|
; cold water |
| 25 |
g |
Pine kernels; lightly toasted |
|
|
; (1oz) |
INSTRUCTIONS
Heat the oil in a frying or griddle pan. Add the chicken breasts skin
side down and cook for 4-5 minutes until golden. Turn over and repeat
with the other side.
Heat the milk and stock in a flameproof casserole then remove from the
heat. Add the saffron or turmeric, half the parsley, the sage and
thyme and leave to infuse for 10 minutes.
Add the chicken to the casserole bring to the boil and simmer for a
further 10-15 minutes, until the chicken is cooked through. Stir in
the honey and add seasoning to taste.
Transfer the chicken to a warmed serving plate and keep warm. Strain
the cooking liquid and return to the heat.
Stir in the blended cornflour and cook for 1-2 minutes until
thickened and smooth. Pour over the chicken and sprinkle with the
remaining parsley and toasted pine kernels.
Converted by MC_Buster.
NOTES : A modern variation of a medieval recipe.
Converted by MM_Buster v2.0l.
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