Chicken Breasts and Radishes With Honey Cream Sauce

Chicken Breasts and Radishes With Honey Cream Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    butter

  • 4

    boneless chicken breasts

  • 5

    thyme leaves, chopped

  • 1 tsp.
    (5 mL)

    butter

  • 8

    radishes, thinly sliced

  • 1/4 cup
    (60 mL)

    white wine

  • 1 Tbsp.
    (15 mL)

    honey

  • 1/4 cup
    (60 mL)

    chicken broth

  • 1/4 cup
    (60 mL)

    35% cream

  • To taste Salt and freshly ground pepper

Preparation

Preheat the oven to 350°F (180°C).

In a large frying pan, heat half the oil and butter over medium-high heat.

Season the chicken breasts and sear on both sides.

Transfer to an oven-proof dish.

Sprinkle the chicken with thyme and cook in the oven for 10 to 12 minutes or until the chicken is cooked.

In the same pan, add a knob of butter and brown the radishes for 1 minute.

Deglaze the pan with the white wine, add the honey and reduce by half.

Add the broth and cream, and reduce for 2 to 3 minutes or until the sauce is creamy smooth.

Serve the chicken breasts and honeyed radishes with spinach leaves lightly cooked in butter.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007