Chicken Breasts with Watercress Sauce
|Corn oil||1 Teaspoon (5 Milliliter)|
|Skinless boneless chicken breast halves||4|
|Butter||1 Teaspoon (5 Milliliter)|
|Chopped shallots||25 Milliliter (2 Tablespoons)|
|Dry white wine/Chicken stock, skimmed of fat||250 Milliliter (1 Cup)|
|Black peppercorns||1 Teaspoon (5 Milliliter)|
|Butter||2 Teaspoon (10 Milliliter)|
|All purpose flour||2 Teaspoon (10 Milliliter)|
|Watercress||500 Milliliter (2 Cups)|
|Plain yogurt||250 Milliliter (1 Cup)|
|Watercress sprigs||4 (For Garnish)|
Preheat the oven to 350°F (180°C).
In an ovenproof skillet, heat the oil and cook the chicken breasts over medium heat for 2 to 3 minutes on each side.
Season, and complete the cooking in the oven for 10 to 15 minutes, depending on the size of the breasts', set aside.
In another pan, melt the butter and lightly saute the shallots.
Add the white wine, and pepper and let reduce by half.
Thicken with a mixture of butter and flour.
Season and pass through a strainer and set aside.
In another pan, melt the butter and lightly cook the watercress for 1 minute, over medium heat.
Puree in a food processor or by using an electric mixer and add to the sauce.
Bring to a boil and add the yogurt (do not simmer).