Braised Chicken Breasts with Onions recipe
ingredients
1/3 cup (75 g) butter
2 bunches spring onions, trimmed
4 boneless chicken breasts
fresh grated nutmeg
8 fresh sage leaves
2 3/4 cups (21 fl oz) 600 ml milk
1 bay leaf
1 thyme sprig
1 clove
2 bunches spring onions, trimmed
4 boneless chicken breasts
fresh grated nutmeg
8 fresh sage leaves
2 3/4 cups (21 fl oz) 600 ml milk
1 bay leaf
1 thyme sprig
1 clove
method
1. Melt the butter in a casserole over a low heat.
2. Gently saute the onions, turning them frequently for about 20 minutes.
3. Cut each chicken breast into 2 slices and season with salt, pepper and nutmeg.
4. Place a sage leaf at one end of each breast and roll it up like a cigar.
5. Secure each roll with a wooden cocktail stick.
6. Put the milk in a small pan and add the bay leaf, thyme, clove and seasoning.
7. Bring to the boil then simmer gently for 10 minutes.
8. After the onions have been cooking for 20 minutes, add the chicken rolls and brown lightly.
9. Strain the hot milk into the casserole, cover and simmer over a low heat for 25 minutes, stirring from time to time.
10. When cooked, the sauce should be thick and golden.
11. If not, remove the lid and simmer a little longer until reduced. Serve hot.
2. Gently saute the onions, turning them frequently for about 20 minutes.
3. Cut each chicken breast into 2 slices and season with salt, pepper and nutmeg.
4. Place a sage leaf at one end of each breast and roll it up like a cigar.
5. Secure each roll with a wooden cocktail stick.
6. Put the milk in a small pan and add the bay leaf, thyme, clove and seasoning.
7. Bring to the boil then simmer gently for 10 minutes.
8. After the onions have been cooking for 20 minutes, add the chicken rolls and brown lightly.
9. Strain the hot milk into the casserole, cover and simmer over a low heat for 25 minutes, stirring from time to time.
10. When cooked, the sauce should be thick and golden.
11. If not, remove the lid and simmer a little longer until reduced. Serve hot.
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