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Recipe by: yolant
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See below ingredients and instructions of the recipe
1 ea Salt
1 ea Black pepper
1 ea Paprika
1 ea Garlic
1 ea Basil
4 ea Chicken breasts
4 T Cooking oil
1 t Cooking onion, chopped
1 T White wine
1 t Green peppercorns
1/2 c Chicken stock
1/2 c 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder
and then sprinkle this mixture over the chicken breasts. Heat the 4
tbsp oil in a frying pan and saute the chicken until it is cooked but
not overcooked and dry. Meanwhile, brush another frying pan with
remaining cooking oil and saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup. Add 1/2 of the
peppercorns and crush with a fork in the pan. Add the chicken stock
and reduce by 1/2. Now, tranfser the liquid from the pan into blender
and blend until smooth. Place the mixture back in the frying pan, add
the rest of the peppercorns (do not crush this time) and the 35%
cream. Cook this slowly until the mixture thickens. Pour over the
cooked chicken breasts and enjoy.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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