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4 x chicken breast bone in
2 tbls olive oil
Salt and pepper
1 knob butter
½ onion sliced
2 tbls garlic, crushed
250 ml cream
½ cup chicken stock
100 g broccoli, prepared
100 g baby marrow, cut into 1 cm thick slices
1 x leek cut into 1 cm thick slices
½ red pepper, cubed
100 g mushrooms, sliced thick
Cut chicken 1 cm deep incisions
Make chicken stock – 1 heaped tsp stock powder, 125 ml water
Season chicken with salt and pepper and brown in a heavy-based sauce pan on medium heat.
Turn and ensure even browning
Remove chicken from the pan
Add sliced onions with knob of butter (extra olive oil if necessary)
Sauté onions and butter together
Once translucent, add cream and stock
Add garlic, salt and pepper and reduce by half
Add chicken, bring to a boil with lid on for 5 min
Add vegetables, cover and simmer for 10 min
Remove lid and reduce sauce
Add red pepper 5 min before end of cooking
Fresh Italian parsley sprigs
Rice for serving
Optional side salad