| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Superchefs |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 290 |
ml |
Cream; (10fl oz) |
| 290 |
ml |
Chicken stock; (10fl oz) |
| 290 |
ml |
Dry sherry; (10fl oz) |
| 1 |
|
Cabbage |
|
|
Green beans |
| 250 |
g |
Pasta; (9oz) |
|
|
Baby carrots |
|
|
Baby turnips |
| 225 |
g |
Smoked bacon; (8oz) |
| 10 |
|
Morrel mushrooms |
INSTRUCTIONS
Cook the vegetables and pasta in boiling water until tender.
Bring the dry sherry to the boil. Add the chicken stock and cream and
reduce to a velvety texture.
Place the chicken breasts into a hot pan with a little olive oil and
butter. Roast in a hot oven for about 15 minutes.
Warm the rest of the vegetables and serve.
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