Creamy drunk chicken breasts

petto-pollo-panna

Petti di pollo al whiskey e panna
Easy, easy, quick and tasty. I was inspired by a recipe found on Mysia’s blog (she is also from my region, Campania, and she is an amazing cook I believe). I didn’t have any grappa at home, so I decided to use whiskey instead. And I assure you that the rich flavour of whiskey perfectly blended with the woodsy, slightly minty flavor of sage.

(For two)
400g chicken breast (about half of a big one)
30g butter
sage
3/4 cup of whipping cream (not whipped)
1 small glass of whiskey
salt, pepper, flour

Cut the chicken breast in three or four slices at its length (if not already cut). In a pan, melt the butter with the sage leaves. Flour the chicken slices and let them brown in the butter on a medium heat. Turn a couple times, to make an even cooking. When the chicken is cooked, it will be after ca. 10-12 minutes, turn up the gas, pour the small glass of whiskey and let it evaporate. Adjust with salt and pepper. When dry, turn down the gas and add the cream. Let it cook together for a few minutes. That’s all!
I served the chicken with a baby spinach salad dressed with balsamic vinegar, olive oil, pine seeds, and raisins.

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