- Chicken, patted dry and rubbed with a little salt and pepper.
- A dozen diced Shallots.
- Thinly sliced garlic, about 4-5 cloves.
- 100 ml Fresh Cream.
- A tablespoon of Butter.
Heat oil. Sear the chicken and then cook it till its done. Avoid overcooking by using a digital thermometer. When juices run clear, chicken is done. Remove and let it rest.
In the same pan add the butter. Keep heat at low. When butter starts foaming add the garlic, followed by the shallots. Cook on low heat for about ten minutes. When they have fully softened and are slowly melting in, add the cream. The cream MUST be at room temperature and not straight out of the fridge.
Stir it in and let it cook on low heat till desired consistency is reached. Ideally 5 mins of low heat should be adequate. Season with salt. An extra pinch is highly recommended.
Enjoy a super simple dish.