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Ingredientes
- 6 x chicken breasts with bone
- 1 x spring onions
- 150 gm butter
- 1 Tbsp. oil
- 300 ml chicken stock
- 150 ml double cream
- 2 Tbsp. minced watercress
- 1 x salt and pepper
Direcciones
- Heat the oil and butter in a large frying pan.
- Brown the chicken breasts 2 or possibly 3 at a time and place them in casserole.
- Add in the onion to the pan and cook till golden brown.
- Add in the stock bring to the boil and pour onto the chicken.
- If your casserole dish is flameproof put it on the simmering plate and bring everything to the boil.
- Transfer to the simmering oven.
- If your dish is not flameproof put the casserole in the roasting oven for 15 min till the mix is piping warm. Transfer to the simmering oven.
- Cook for 45 min to 1 hour till the chicken is cooked.
- Remove the chicken to a hot serving dish.
- Keep hot.
- Add in the cream to the cooking liquor. Bring to the boil and bubble till reduced by half.
- Stir in the watercress and season to taste. Spoon over the chicken.
- Serve with steamed baby vegetables.
- I serve this chicken dish at Easter when homegrown watercress has a fresh distinctive flavour. The green sauce looks attractive with a selection of new vegetables.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 493 | |
| Calories from Fat 358 | 73% |
| Total Fat 40.37g | 50% |
| Saturated Fat 19.78g | 79% |
| Trans Fat 0.23g | |
| Cholesterol 160mg | 53% |
| Sodium 321mg | 13% |
| Potassium 392mg | 11% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.11g | 0% |
| Protein 30.48g | 49% |
