Australian Table
Ingredients
Method
1.In a bowl, mix feta, cream and herbs and season to taste. Wipe chicken with paper towel, cut down one side of each fillet to form a pocket and fill with feta mixture.
2.In a heavy-based frying pan, heat oil on high. Fry chicken 4-5 minutes each side, until cooked through and golden brown. Remove to a plate, cover loosely with foil and set aside in a warm place.
3.Add 10 grams butter to pan on high heat. Add stock and wine, bring to boil and reduce by half. Reduce heat to medium and whisk in remaining butter, a piece at a time, until smooth and foamy. Return chicken to pan and cook 1 minute, until heated through. Season to taste and serve with steamed rice or potatoes and extra fried sage leaves, if you like.
To fry sage leaves, cook in a little oil until. golden and crisp. Remove with tongs, drain on paper towel and set aside until you’re ready to serve. You could also use goat’s cheese instead of feta in this dish.
Note
