2 chicken breasts, boneless and skinless (700g), cut in half lengthwise
4 tablespoons of olive oil
1 teaspoon of salt
A pinch of black pepper
For the sauce
1 tablespoon of butter
2 tablespoons of all-purpose flour
1/4 tablet of chicken broth dissolved in 1/2 cup of hot water (120ml)
3/4 cup of milk (180ml)
300g of palm oil in a can, cut into slices
For dusting
1/2 teaspoon of fresh thyme, chopped
1 tablespoon of fresh mint, chopped
1 tablespoon of fresh parsley, chopped
2 chicken breasts, boneless and skinless (700g), cut in half lengthwise
4 tablespoons of olive oil
1 teaspoon of salt
A pinch of black pepper
For the sauce
1 tablespoon of butter
2 tablespoons of all-purpose flour
1/4 tablet of chicken broth dissolved in 1/2 cup of hot water (120ml)
3/4 cup of milk (180ml)
300g of palm oil in a can, cut into slices
For dusting
1/2 teaspoon of fresh thyme, chopped
1 tablespoon of fresh mint, chopped
1 tablespoon of fresh parsley, chopped
Dress the breasts with 1 tablespoon of olive oil and season with salt and black pepper
Ace a grill pan over high heat and cook two breasts at a time (about 4 minutes per side)
Transfer to a baking dish, cover, and reserve
Make the sauce: in a medium pan, melt the butter over medium heat until it's foamy
Add the flour and stir until golden brown
Add the chicken broth and milk, whisking constantly, until boiling and thickened
Add the palm oil, stirring to combine, and remove from heat
Spread the sauce over the breasts and dust with thyme, mint, and parsley
Serve immediately
567 calories per serving
