Italian Meat - Poultry and Game Recipes - Chicken with Beetroot and Garlic Sauce (Pollo con Barbabietolle e Salsa di Aglio) Recipe

Ingredients

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 4 chicken breasts, skin removed

• 3 garlic cloves, crushed

• 275 g/10 oz cooked beet root, finely chopped

• Salt and freshly ground black pepper

• 250 ml/1 cup chicken stock

• 75 ml/5 tbsp single (light) cream

• Pasta, to serve

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Method:

1. Melt half the butter in a trying pan (skillet) and try (sauté) the chicken for 10 minutes until golden and cooked through.

2. Remove the chicken from the pan and place in an ovenproof dish, keep warm.

3. Melt the remaining butter in the pan and try the garlic. Add the chopped beetroot and fry for 5 minutes. Season with salt and pepper and add the stock.

4. Cook for 3 minutes and remove the pan from the heat. Allow the beetroot to cool and puree in a blender or food processor or pass through a sieve (strainer).

5. Stir in the single cream and blend well. Pour over the chicken breasts and serve with pasta.