Chicken (or Quorn) in Crème Fraîche and Aromatic Herb Sauce
A drizzle of our Thick & Intense Balsamic Vinegar gives it a gourmet twist, with fruity flavour that perfectly compliments the herby sauce.
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Cooking tools:
- Skillet
- Stove
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Plate
- Serving platter
Ingredients
- 4 chicken breasts (or Quorn steaks) of about 100 g each
- ½ teaspoon ground black pepper
- 1 tsp salt
- 1 tbs extra virgin olive oil
- 1 large fresh spring onion, including the green part
- 35 ml Rose Wine
- 235 ml chicken (or vegetable) stock
- 180 g crème fraîche
- 3 tbs chopped fresh mixed herbs (dill, chives & parsley)
- 1 tsp lemon juice
- De Nigris Platinum label Balsamic Vinegar of Modena PGI
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