Name: Chicken Breast with Langoustines
Yield: Serves 4
Cuisine: France
Ingredients: 1 coffee cup double cream; 1 coffee cup of tomato sauce; 1 tablespoon parsley, chopped; 1 clove garlic, chopped; 1 tablespoon finely chopped onion; 4 langoustines per person - fresh water crayfish or whole king prawns can be used; 4 small chicken breasts; 1 tablespoon jellified chicken gravy - if available; 1 teaspoon dry sherry - if required; salt and pepper; 1 measure Cognac; pinch thyme; 2 oz butter; 1 large glass white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd's Food

By Keith Floyd

Published 1981

About

Ingredients

4 small chicken breasts
4 langoustines per person - fresh water crayfish or whole king prawns can be used
1 tablespoo

Method

Season the chicken and fry gently in butter for 10 minutes or so, until almost cooked.

Add the onions, garlic, thyme and langoustines - if necessary throw in a little more butter. Flame with the Cognac and add the white wine. Allow to simmer for a few moments.

Add the tomato sauce and the cream and if possible a tablespoon or two of jellified gravy left over from a previous roas