Name: Chicken with an Anchovy and Garlic Cream Sauce
Yield: Serves 6
Ingredients: 300 ml/½ pint white wine; salt; black pepper; strained juice of 1 lemon; 50 g/2 oz tin anchovy fillets; 300 ml/½ pint double cream; handful fresh parsley; 6 medium skinless chicken breast fillets; 5 large cloves garlic, unpeeled; 5-6 fresh bay leaves

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

The Italians seem to recognize the true worth of anchovies. This recipe relies on their wonderful ability to turn to a cream over the heat. The garlic, cooked whole, adds a mild sweetness. The dish is delicious served with a bowl of tagliatelle or new potatoes and a crisp green vegetable.

Ingredients

6 medium skinless chicken breast fillets
5 large cloves garlic, unpeeled
5-6 fresh bay leaves

Method

Preheat the oven to 170°C/325°F/gas mark 3. Slice each chicken breast lengthways into 3. Arrange the slices in a single layer in a gratin dish or a shallow roasting pan. Put the garlic cloves among them and also the bay leaves, some under the chicken and some on top. Heat the wine and

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Chicken with an Anchovy and Garlic Cream Sauce

Ingredients

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