Summer Fruit Chicken
|Ripe strawberries||12 Large (Firm Variety)|
|Unsalted butter||2 Tablespoon|
|Chicken supreme/Turkey escalopes||4 (Boned Breasts)|
|Spring onions||2 Ounce, finely chopped (60 Gram)|
|Garlic clove||1 Small|
|Strawberry vinegar/White wine vinegar||4 Tablespoon|
|Chicken stock||5 Tablespoon|
|Double cream/Whipping cream||1⁄2 Pint (300 Milliliter)|
|Tomato puree||2 Tablespoon|
Rinse the strawberries in running water only if absolutely necessary, then quickly pat dry.
Leave the green calyx on.
Melt the butter in a frying-pan.
Fry the supremes gently for about 3 minutes on each side, but take care not to overcook or they will- toughen.
Remove the chicken and keep warm.
Add rhe chopped onions and garlic to the pan and cook for 2-3 minutes.
Pour in the vinegar, increase the heat and cook until the liquid becomes syrupy.
Add the chicken stock, cream and tomato puree, stir until blended, then simmer for 5 minutes until starting to thicken.
Return the chicken to the pan and simmer until the sauce has become a good coating consistency (this should take about 5 minutes).
Remove the chicken with a slotted spoon on to a warm serving dish.
Quickly strain the onion and garlic from the sauce.
Wipe out the pan so that there is no debris left and return the sauce.
Check the seasoning, perhaps adding a little Cognac or vodka, then add the strawberries to the sauce and warm over a gentle heat for 1 minute, gently swirling the pan — don't stir, or the fruit will break up.
Pour the sauce over the chicken and serve.at once.