- 4 chicken breast fillets
- 1 onion, finely chopped
- 100 ml white wine
- 240 g heavy cream
- 200 ml hot water
- 50 g capers, desalted
- 50 g olives, pitted and sliced
- 1 chicken or vegetable bouillon cube
- 1 tablespoon Dijon mustard (or Sweet Russian Mustard)
- 3 cloves of garlic, thinly sliced
- 100 g bread, can be stale
- 40 g grated parmesan
- 60 g butter, softened
- some parsley, finely chopped
- Preheat oven to 180 C (350 F)
- Put chicken in a bowel and drizzle with olive oil and sprinkle with salt and pepper.
- Place the fillets into a hot fry pan and slightly brown on both sides. (the rest of the cooking will take place in the oven).
- Take the browned chicken and place them into a roasting pan. (Do not wash the fry pan as it will be used again in the next step)
- Using the fry pan add the chopped onion and sauté. Do not add any extra oil.
- Put in the wine and let it evaporate.
- Add the heavy cream, water, capers, olives, bouillon cube, garlic and Dijon mustard (prefer Sweet Russian Mustard)
- Bring to a boil and pour over the chicken fillets in the baking pan.
For the crust:
- Using a food processor, add the bread, salt, pepper and grated parmesan.
- Pulse until the bread has broken down in to small pieces.
- Add the butter and pulse 1-2 times.
- Add the parsley and pulse to mix.
- Place onto of the chicken fillets.
- Bake for 25-30 minutes, or until the crust turns golden brown and crunchy. Ensure the chicken is completely cooked.When ready, remove from oven and serve with mashed pototes or sweet potatoes.
Options: Add some fried leeks to your potatoes to add a little kick.