Wine Foody Friday

 

Sour Cream Chicken Breasts.

Serves 4

Ingredients

• 4 skinless boneless chicken breasts
• 340g sour cream
• 20g grated parmesan cheese
• 80 ml white wine
• 60ml chicken broth
• 1g salt
• dash lemon pepper

Method

Simmer chicken breasts in water to cover, until almost tender .Drain and reserve broth.

In a microwave safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth,salt and lemon pepper.

Cut chicken into bite size pieces and put in sauce mixture. Cover. Microwave on high for 10-15 minutes, then on low for another 5 minutes. Make sure it doesn’t burn. When sauce starts to thicken and the chicken is tender, it is done.

Verdict: Mmmmmm

Vanilla Panna Cotta…….Foody Friday

 

Serves 6

Prep time 15 minutes

 

Ingredients

125 ml milk

2 teaspoons powdered gelatine

600 ml cream

185g caster sugar

1 teaspoon vanilla extract

Method

Pour cold milk into small bowl with gelatine and stir. Leave 5-10 minutes to dissolve.

Add cream, sugar and vanilla extract to a medium sized saucepan and slowly bring to the boil.

Once boiled, add the milk and gelatine. Bring down to a low heat and stir slowly.

Remove from heat and leave for 10 minutes. pour into 6 moulds and refrigerate for 4 hours or until set.

To remove from moulds you can hold each of the moulds in hot water for 10 seconds.

Serve topped with a few fresh berries.

 

LP