Italian recipes
Chicken in juniper berry sauce
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25 min
Serves 4
Italian
Ingredients
- 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
- Salt and freshly ground black pepper Salt and freshly ground black pepper
- 1 small onion, minced 1 small onion, minced
- 2 tbsp olive oil 30 ml olive oil
- 1 cup chicken broth 240 ml chicken broth
- 2 cup dry white wine 480 ml dry white wine
- 3–4 sprig fresh thyme 3–4 sprig fresh thyme
- 1 tbsp juniper berries (crushed) 15 ml juniper berries (crushed)
Method
Season the chicken breasts with black pepper and salt and set aside.
In large skillet, over a medium to high heat, heat 1 Tbsp of the olive oil. Add the onion and cook until it is starts turning gold. Remove the onion and set aside.
Add the remaining olive oil, heat and lightly brown the chicken breasts on both sides. Remove the chicken from the pan and set aside. Add the chicken broth, wine, fresh thyme sprigs, juniper berries and cooked onion, to the pan. Bring to a boil and simmer for 2 minutes. Return the chicken breasts to the pan and cook for 7-8 minutes on each side.
Remove chicken from the pan, set aside and keep warm. Bring the sauce to a boil and cook for 3 to 5 minutes until it reduces slightly.
Serve the chicken on a platter and pour over the sauce. Garnish with fresh thyme or parsley.
In large skillet, over a medium to high heat, heat 1 Tbsp of the olive oil. Add the onion and cook until it is starts turning gold. Remove the onion and set aside.
Add the remaining olive oil, heat and lightly brown the chicken breasts on both sides. Remove the chicken from the pan and set aside. Add the chicken broth, wine, fresh thyme sprigs, juniper berries and cooked onion, to the pan. Bring to a boil and simmer for 2 minutes. Return the chicken breasts to the pan and cook for 7-8 minutes on each side.
Remove chicken from the pan, set aside and keep warm. Bring the sauce to a boil and cook for 3 to 5 minutes until it reduces slightly.
Serve the chicken on a platter and pour over the sauce. Garnish with fresh thyme or parsley.
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