Sunday, May 07, 2006

Chicken with herbs and port glaze


2 breasts of chicken
6 smoked bacon strips
1 chopped shallot
20 cl of Port
40 gr butter
50 gr chopped bacon shoulder
Sage leaves
Flatten the chicken breasts and place the sage leaves on top, then roll up the chicken, and wrap the bacon strips around. Secure the roll with cocktail sticks. Melt half of the butter in a casserole dish, and brown the chicken on each side. Then add the chopped shallots and the diced bacon shoulder. After 2 minutes, add the port. Cover and leave to simmer for 7 min. Then remove the chicken, discard the cocktail sticks and cut into slices. Finally to bind the sauce, remove from the heat and stir in the remaining butter.
Serve the chicken slices on a plate, dressed with the sauce.

1 comment:

Papilles et Pupilles said...

J'ai une recette dans le même genre. Juste diffère l'aromate. Le romarin dans mon cas à la place de la sauge. Mais je présentais tout simplement. Là j'aime beaucoup ta façon de présenter. Je retiens l'idée.