Serves : 8
Ingredients :
2 tbsp butter
2 tbsp sunflower oil
8 chicken breast fillets
340 g/12 oz carrots, cooked
1 garlic clove, crushed
1 tbsp finely chopped parsley
0.25 cup homemade or canned chicken stock
0.25 cup of red wine
0.25 cup sloe gin
1 tsp crushed juniper berries
sale and black pepper
chopped fresh basil to garnish
Preparation :
- Melt the butter with the oil in a frying pan, and fry the chicken until browned on all sides
- In a food processor or blender, combine all the remaining ingredients except the basil, and blend to a smooth paste. If the mixture seems too thick, add a little more red wine or water
- Put the chicken fillets in a clean pan, pour the sauce on top and cook over medium heat until the chicken is cooked through – about 15 minutes. Adjust the seasoning and serve garnished with chopped fresh basil