Suzie's Cookery Page 
Suzie's Cookery Page
Saucy tips for saucy cooks!!!
Suzie's Succulent Breasts
(Warning!!! Very fattening!)
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Ingredients 2 Skinned and Boned Breasts (preferably white meat eg. Chicken!) 2 glasses of dry white wine (one for the dish one for you!) 3 floz Double cream (more if you wish!) Juice of half a lemon 2oz Button Mushrooms (sliced) 1 large shallot (finely diced) 1oz butter 2 floz sunflower oil Marinade 5 floz Sunflower oil 2 floz Olive oil 2 tablespoons rich dark soy sauce 1 tablespoon oyster sauce 1 teaspoon Worcestershire sauce juice of half a lemon 1 dessertspoon soft brown sugar 1/2 teaspoon salt 1/4 teaspoon ground pepper |
How to do it!!! 1) Bash the poor little breasts out carefully with a tenderizer (or a rolling pin!) until 1/4 inch thick! Add all marinade ingredients together, stir well, place breasts in a dish and cover with the marinade. Cover and place in the fridge for 24 hours. 2) Heat up the oil and butter together in a large frying pan until the butter is very lightly colouring (not black!) and add the lightly drained breasts to the pan. Fry gently for 5mins on each side, or until cooked completely through. 3) Remove meat from the pan, add the diced shallot and cook gently for 1 min. Then add 1 glass of wine (only ONE!!!) and allow this to reduce on a high heat for 2 mins stirring occasionally. Add the lemon juice and mushrooms and cook for 1 min before adding the cream! 4) Bring to the boil and cook gently for 1 more minute (the sauce should be thick and creamy - use double cream so that it does not separate or curdle). Season to taste and the serve the chicken covered liberally with the sauce. 5) Serve with whatever veg you wish or eat on its own. 6) NOW EAT IT!!! (The second glass of wine is for you to drink)
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I hope you enjoy the dish!!!
If you have any comments or you would like to contribute a recipe of your own please contact me.
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