Course: main Course
4 great chicken breast fillet without skin about 200g each
8 tablespoons lemon juice
2 tablespoons paprika
1 garlic clove, chopped
1 tablespoon fresh layer
50g unsalted butter
12-14 dried Tomatoes
400 ml double cream
2/3 teaspoon crushed dried shates
Rocket leaves to adorn
Fillet of chicken breast in slices and place them in a bowl with lime juice, paprika and garlic.
Chop the Strabo and add to the bowl. Stir the mother 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 skillet based on the pan in 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 skillet up ferociously for 2 minutes to reduce lightly. Remove the bread from the heat and stir in the cream. Bring back to boil, Stirling for 2-3 minutes or until you thicken lightly. 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 the sauce into a dish of superficial portion. Lid with aluminium foil. This can be kept hot up to an hour in the lower oven possible.
TO serve the plate Strew with rocket leaves.
We like serving with braised leeks and zucchini and goes well with potatoes/pasta/rice