Sunday, 3 March 2013

Scandanavian Chicken

A really simple and healthy recipe, lightened up by the use of low fat crème fraîche rather than cream. It has an added kick with the rosemary and juniper berries.

Scandanavian Chicken (from a Waitrose Recipe Card)
(Serves 4)

4 chicken breasts, scored
2 tbsp fresh rosemary, finely chopped
16 juniper berries, ground
1 tbsp olive oil
1 tsp cornflour
200ml low fat crème fraîche
200ml hot vegetable or chicken stock

Preheat the oven to 160°C. Place the chicken in a roasting tin and sprinkle with the rosemary and juniper berries. Season lightly, drizzle over the olive oil and cook for 20 minutes.

When the 20 minutes is almost up, mix together the cornflour and the crème fraîche then carefully stir in the hot stock. Pour the mixture over the chicken breasts then return to the oven for a further 15 minutes, making sure the chicken is cooked through and the juices run clear. Serve.

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