About this recipe:A rich and highly flavoured chicken dish, based on sun-dried tomatoes, pancetta and brie in a sherry cream sauce. Serve over rice or pasta for a delicious dinner.
4 tablespoons extra-virgin olive oil
1.1kg chicken breast fillets, pounded to 6mm thickness
125g plain flour, for dusting
4 cloves garlic, chopped
1 shallot, chopped
3 tablespoons chopped oil-packed sun
3 rashers pancetta or smoked bacon, finely chopped
180ml good quality dry sherry
120ml chicken stock
2 egg yolks
120ml double cream
30g Brie cheese, rind removed, room temperature
Salt and pepper to taste
1 teaspoon chopped fresh parsley
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Method Prep:45min › Cook:15min › Ready in:1hr
Heat the olive oil in a large frying pan over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on both sides. Remove from the frying pan and set aside.
Add the garlic, shallot, sun-dried tomatoes and pancetta to the frying pan and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.
Whisk together the egg yolks and double cream; mix into the frying pan. Season with salt and pepper. Return the chicken to the frying pan and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or pasta.