We cook our chicken breast escalopes for this dish using the sous vide method - it gives a perfectly tender result every time. To dress the chicken, we make a deliciously retro sauce (what, cream and butter?!) based on tangy creme fraiche and home-made stock, enlivened with salty capers, lemon juice and herbs.
PER 100G
| PER SMALL SIZE Serves 2 | |
| ENERGY | 573.4kj | 4715.4kj |
| PROTEIN | 13.6g | 111.5g |
| FAT TOTAL | 8.3g | 68.4g |
| - SATURATED | 4.1g | 33.9g |
| CARBS | 1g | 8.1g |
| - SUGARS | .8g | 6.7g |
| SODIUM | 242.3mg | 1924.6mg |
Serve with buttered mash or slice into strips and serve tossed through a ribbon pasta like pappardelle. A big fresh green salad on the side would cut the dish's richness nicely.
Best cooked from defrosted. Microwave times given below; alternatively, tip the chicken and sauce into a frying pan and simmer very gently till piping hot.
Individual: Pierce the plastic film and microwave for 1.5 minutes or (3 minutes from frozen). Gently peel back the plastic film and turn the chicken over. Lay the plastic film back over the tray and microwave for a further 1.5 minutes (3 minutes from frozen).
Small: Pierce the plastic film and microwave for 2.5 minutes or (5 minutes from frozen). Gently peel back the plastic film and turn the chicken over. Lay the plastic film back over the tray and microwave for a further 2.5 minutes (5 minutes from frozen).
Large: Pierce the plastic film and microwave for 5 minutes or (10 minutes from frozen). Gently peel back the plastic film and turn the chicken over. Lay the plastic film back over the tray and microwave for a further 5 minutes (10 minutes from frozen).
