Simply roasted chicken with young tender vegetables

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts
290 millilitres Cream; (10fl oz)
290 millilitres Chicken stock; (10fl oz)
290 millilitres Dry sherry; (10fl oz)
1 Cabbage
Green beans
250 grams Pasta; (9oz)
Baby carrots
Baby turnips
225 grams Smoked bacon; (8oz)
10 Morrel mushrooms

Directions

Cook the vegetables and pasta in boiling water until tender.

Bring the dry sherry to the boil. Add the chicken stock and cream and reduce to a velvety texture.

Place the chicken breasts into a hot pan with a little olive oil and butter. Roast in a hot oven for about 15 minutes.

Warm the rest of the vegetables and serve.

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