"Chicken or fish! Chicken or fish!" someone else would quickly shout.
I once read that chicken was like an artist's canvas - just sitting there begging for someone to do something creative with it.
One of my favourite chicken cuts is the boned breast and that's what is used in this dish. Make sure the skin is left on, however - it's essential.
Chicken St Albans
Four chicken breasts, boned but with skin left on
3/4 cup light sour cream
1 tablespoon whole seed mustard
fresh parlsey, basil and oregano, finely chopped - about 1/2 cup in all
1 spring (green) onion, finely chopped
1/2 teaspoon salt
freshly ground pepper
1/2 cup dry white wine
Mix together the cream, mustard, herbs, onion, salt and pepper.
Ease part of the skin away from the chicken breast, spoon in some of the herb mixture and then put the skin back in place.
Put the chicken breasts, skin up, in a shall ovenproof dish and pour over the wine. Place in a preheated oven 180 Celsius, for approximately 30 minutes until the chicken is cooked and the skin is golden brown. The resulting sauce in the dish can be thickened with a little cornflour mixed with a tablespoon of light sour cream and gently whisked in.
Serve with white rice or wild rice, carrot rings and steamed bok choy.
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