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Chicken Breasts and Radishes With Honey Cream Sauce https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-radis-creme-miel-5053.jpg PT15M PT20M PT35M
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.
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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 radish, 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
Chicken Breasts and Radishes With Honey Cream Sauce

Chicken Breasts and Radishes With Honey Cream Sauce

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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  • 2 Tbsp.
    (30 mL)
    butter
  • 4
    boneless chicken breasts
  • 5
    thyme leaves, chopped
  • 1 tsp.
    (5 mL)
    butter
  • 8
    radish, thinly sliced
  • 1/4 cup
    (60 mL)
    white wine
  • 1 Tbsp.
    (15 mL)
    honey
  • 1/4 cup
    (60 mL)
    chicken broth
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  • 1/4 cup
    (60 mL)
    35% cream
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  • To taste Salt and freshly ground pepper
Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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