2 boneless, skinless chicken breasts (700g), cut in half lengthwise
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
For the sauce
1 tablespoon butter
2 tablespoons all-purpose flour
1/4 of a bouillon cube dissolved in 1/2 cup warm chicken broth (120ml)
3/4 cup milk (180ml)
300g palm oil, cut into slices
To sprinkle
1/2 teaspoon fresh thyme, chopped
1 teaspoon fresh marjoram, chopped
1 teaspoon fresh parsley, chopped
2 boneless, skinless chicken breasts (700g), cut in half lengthwise
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
For the sauce
1 tablespoon butter
2 tablespoons all-purpose flour
1/4 of a bouillon cube dissolved in 1/2 cup warm chicken broth (120ml)
3/4 cup milk (180ml)
300g palm oil, cut into slices
To sprinkle
1/2 teaspoon fresh thyme, chopped
1 teaspoon fresh marjoram, chopped
1 teaspoon fresh parsley, chopped
Dress the chicken breasts with 1 tablespoon olive oil and season with salt and black pepper
Ace a grill pan over high heat and cook two chicken breasts at a time (about 4 minutes per side)
Transfer to a serving dish, cover, and reserve
Prepare the sauce: in a medium saucepan, melt the butter over medium heat
Add the flour and stir until lightly browned
Add the bouillon cube mixture, milk, and stir until smooth and thickened
Add the palm oil and stir to combine
Spread the sauce over the chicken and sprinkle with thyme, marjoram, and parsley
Serve immediately.
