Chicken with Cream Sauce
5 ml olive oil 1 tsp
4 chicken breasts, boneless & skinless
10 ml garlic, crushed 2 tsp
500 ml chicken stock 2 cup
375 ml cream 1 1/2 cup
5 ml white sugar 1 tsp
50 ml chicken stock 1/4 cup
In a large skillet; heat oil over medium high heat. Add chicken and garlic to pan. Brown for a few minutes.
Add 2 cups (500 ml) chicken stock. Simmer, turning chicken frequently, until broth has almost evaporated. Remove chicken and set aside. Pour additional 1/4 cup (50 ml) stock into pan and stir to deglaze. Slowly whisk in cream and sugar. Return chicken to pan and heat gently in sauce, about 10 to 12 minutes).
Serves: 4