New recipe with me using a new technique for cooking chicken breast (at least for me!)

  • skin on boneless chicken breast
  • salt
  • pepper
  • 5 sauge leave
  • 1 tbsp chives
  • 4-5cloves of garlic
  •  tablespoons of butter

crush garlic and thinly slice sage. Mix in mixer with butter

Cut a small slit in chicken and stuff with mixture and also stuff under skin

Make sauce

1 tbsp butter

1 shallot

1 tbsp flour

1 cup cream or milk

2 tbsp dijon

4 tbsp brie

melt butter, add shallot, cook until soft. Add flour and cook until slightly browned.  Add Cream or Milk  cook until slightly thickened.  Add Dijon and Brie and cook until well combined

Cook chicken in 2 tbsp on skin side in butter until well browned. Flip chicken and add in 1 cup of chicken broth and cover until breast reaches 160,  Then flip and re crisp for 5 minutes on skin side until crispy and serve with sauce

I served with mashed potatoes, string beans and carrots




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