1 teaspoon olive oil
4 single chicken breasts with bone, skinned (about 1.25kg)
2 spring onions/shallots, cut in 2cm lengths
2 cloves garlic, peeled and halved
1/2 cup fresh parsley sprigs
1/3 cup salt-reduced chicken stock
1 tablespoon brandy or apple juice
1 teaspoon cornflour
1 teaspoon Dijon mustard
2 teaspoons butter or margarine
1 tablespoon fresh lemon juice
1. In a large non-stick frying pan, heat oil over a medium heat. Add chicken breasts, meat side down, and cook until browned, about 8 minutes. Turn chicken over, cover and cook until no longer pink near bone, about 10 minutes.
2. While chicken is cooking, in a food processor fitted with the metal blade, combine well the spring onions, garlic, parsley, stock, brandy, cornflour and mustard.
3. Transfer chicken to a serving platter and keep warm. Add butter and stock mixture to frying pan. Cook, stirring continuously, until slightly thickened, about 2 minutes. Remove from heat, stir in lemon juice. Spoon sauce over chicken and serve immediately.
For an Indian-style dish, replace brandy with apple juice and lemon juice with lime juice. Add 2 teaspoons curry powder or paste in Step2. Proceed as directed. Serve over rice.