Course: main Course
4 large chicken breast fillet without skin about 200g each
8 tablespoons lemon juice
2 tablespoons paprika
1 clove garlic, chopped
1 tablespoon fresh layer
50g unsalted butter
12-14 dried Tomatoes
400 ml double cream
2/3 teaspoon dried crushed shates
Rocket leaves to adorn
Thin sliced chicken breast fillet and place them in a bowl with lemon juice, paprika and garlic.
Chop the Strabo and add to the bowl. Stir the mama slices evenly with the mixture and then cover and stop absorbing the flavors at room temperature for 30 minutes.
Melt the butter in a deep, hard frying pan based on the paella on a fairly low fire. Add the chicken mixture and cook gently, stiring now and then, for 8-10 minutes. Meanwhile, slice each dry tomato alone into 3 or 4 pieces. (If you can get those in oil jars are nice and soft).
Use a stoned spoon to transfer the chicken slices to a plate. Bubble the juice from the pan up fiercely for 2 minutes to reduce slightly. Remove the bread from the heat and stir in the cream. Bring back to boil, Stirling for 2-3 minutes or until thickened slightly. Season with salt and chills and return the cooked chicken to the paella, along with the sun-dried tomatoes. Stir the chicken over the heat for another minute, then spoon the chicken and sauce into a superficial portion plate. Lid with aluminium foil. This can be kept hot for up to an hour in the lower oven possible.
TO serve Strew the plate with rocket leaves.
We like serving with braised leeks and zucchini and goes well with potatoes/pasta/rice