Ingredients:
4 chicken breasts
3 tablespoons butter
3 tablespoons chopped shallots
1 tablespoon finely chopped parsley
1/4 finely chopped garlic cloves
salt
fresh ground white pepper, to taste
1 lemons, juice of
1 cup chicken broth
2 tablespoons creme fraiche
1/2 cup capers
Directions:
Saute chicken breasts in butter until golden and done.
Remove and keep warm.
Add rest of ingredients (except capers) to saucepan and bring to a fast boil, stirring constantly, so that lemon juice will not curdle the sauce.
Reduce by 1/3.
Add chicken breasts and capers and heat, basting constantly with the sauce.
Serve on a bed of blanched spinach.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.