Baked Chicken Breast with Quince

Ingredients

• 4 chicken breast fillets
• Salt
• Pepper (freshly ground)
• 2 small ripe quinces
• 2 tbsp butter
• 1 tbsp Olive Oil
• 1 tbsp chopped thyme
• 250 ml chicken stock
• 150 ml dry white wine
• 200 g heavy cream
• thyme sprigs for garnish

Instructions

1. 1.

   Wash and pat the chicken breast fillets dry, then season with salt and pepper.

2. 2.

   Wash the quinces, remove the core, and slice them crosswise into thin rounds that are not too thick.

3. 3.

   Preheat the oven to 180°C (350°F) with upper and lower heat. In a clean pan, melt 1 tbsp butter with olive oil, add the chicken fillets, sear each side until golden, sprinkle thyme, then bake in the oven for about 8 minutes until cooked through.

4. 4.

   Meanwhile, cook the quince slices in the remaining butter over medium heat for 5–10 minutes until tender and keep warm.

5. 5.

   Reduce the chicken stock and white wine to half in a saucepan, gradually stir in the heavy cream, and reduce again to about 200 ml. Season with salt and pepper.

6. 6.

   Serve by placing the baked chicken fillets on a plate, topping with quince rounds, pouring sauce over, and garnishing with thyme sprigs.