A retro classic dish.
Unsalted butter | 30 Gram | |
Olive oil | 2 Tablespoon | |
Chicken breast fillets | 4 Large | |
Onion | 1/2 , finely chopped | |
Garlic paste | 1 Teaspoon | |
Chicken stock | 1/2 Cup (8 tbs) | |
Dijon mustard | 2 Teaspoon | |
Worcestershire sauce | 1 Tablespoon | |
Brandy | 1/4 Cup (4 tbs) ((about 60 ml)) | |
Thick cream | 1/2 Cup (8 tbs) ((about 125 ml)) | |
Finely chopped flat leaf parsley | 2 Tablespoon | |
Lemon juice | 2 Teaspoon | |
Watercress sprigs | 1 Cup (16 tbs) ((for serving)) | |
Salt | To Taste | |
Freshly cracked black pepper | To Taste |
Please watch the video for directions!