Poultry dishes

Entree

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Recipe from United States for 4 persons

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Ingredients

20 cloves garlic
1 tbsp + 2 tsp oliveoil
1 green bellpepper
1 red bellpepper

1 tbsp butter
3 tbsp minced sjalot
2 tsp minced garlic
3/4 cup white wine
0,5 cup lemonjuice
1 1/4 cup cream

4 chickenbreasts
1/4 pnd feta, crumbled

Preparation

Preheat oven to 180C/380F. Roast garlic cloves in dish with 1 tbsp oil until soft, about 30 mins. Keep separate.

Roast peppers over flame until blackened, then let steam in bag for a few minutes, until cool enough to handle. Take the skin of and cut in strips.

Melt butter and add sjalot and garlic, saute lightly for about 1 minute. Add wine and lemonjuice, reduce to about 1/2 cup, about 7-8 mins. Add cream and reduce until slightly thickened, about 5 mins. Mix reoasted garlic and peppers with sauce and add salt and pepper to taste. Leave to simmer until chicken is done.

Grill chicken on grillpan or bbq until done. Serve the chicken sliced with some sauce topped with feta.

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