I’m really getting into these sauces that are so easy but intensely flavoured, simply as a result of a few ingredients that have been reduced. This dish is quick, easy and in my book, sensational. It could just as easily grace a dinner-party table as the supper that it was created for. Make it once and it definitely won’t be the last time – buonissimo!
What you need…
I bulb garlic
3 tablespoons olive oil
800ml hot water from the kettle
2 chicken stock pots (I use Knorr)
12 slices Parma ham
4 skinless, boneless chicken breasts
Sea salt and black pepper
400ml double cream
1 large handful fresh parsley, finely chopped
1 large handful fresh basil, finely chopped
What to do…
Preheat your oven to 180°c / 350°f / gas 4.
Place the whole garlic bulb in a square of foil with 1 tablespoon of the oil. Wrap it up securely and pop it in the oven for 30 minutes.
Using a balloon whisk, dissolve the stock pots into the hot water to create 800ml chicken stock.
Lay 3 Parma ham slices beside each other, slightly overlapping. Season one of the chicken breasts and place in the middle of the ham. Fold the slices over the chicken to create an evenly wrapped parcel. Repeat for each of the remaining chicken breasts.
Heat the remaining oil in a frying pan and cook the chicken parcels for 2 – 3 minutes on each side. Transfer to an ovenproof dish and cook for a further 15 minutes. Remove from the oven and rest (the chicken, not you!)
Meanwhile, in a saucepan reduce the chicken stock by half, add the cream and then squeeze out the garlic from each clove, also adding it to the stock. Reduce the sauce by half again and then strain into a jug. Stir through the chopped herbs and serve over your yummy chicken breasts. Quick, easy and absolutely delicious!
The two reductions take between 10 and 15 minutes each.