Chicken with Parmesan Sauce

Ingredients

• 8 chicken breasts with skin
• Salt
• Pepper
• 2 tbsp olive oil (20 ml)
• 2 sprigs sage
• 1 large onion
• 1 head garlic
• 1 tbsp oil (10 ml)
• 400 ml heavy cream
• 1 tbsp salt
• 1 tbsp pepper
• 50 g grated Parmesan (30% fat in the dry matter)
• 0.5 bunch sage
• 50 g grated Parmesan (30% fat in the dry matter)

Instructions

1. 1.

   Preheat oven to 180°C (fan 160°C; gas: level 2-3). Rub chicken breasts heavily with salt and lightly pepper. In an oven‑proof pan, sear all sides in oil. Place skin side up in the oven and bake for about 30 minutes.

2. 2.

   Meanwhile wash sage, shake dry and pluck leaves. Peel onion, halve it and dice finely. Peel garlic and mince.

3. 3.

   For the sauce, sauté onion in a pan with 1 tbsp olive oil over medium heat. Add garlic and cook for 2 minutes. Pour in cream, add grated Parmesan and simmer for about 5 minutes, stirring occasionally.

4. 4.

   Transfer sauce to a bowl and blend with an immersion blender until smooth; add remaining cream, sage and garlic. Season with salt and pepper and let it simmer on low heat for about 8 minutes, adding a little water if needed.

5. 5.

   Remove chicken breasts from the oven after cooking time, sprinkle with sage and Parmesan and gratinate for 10 minutes at 200°C (fan 180°C; gas level 3). Plate chicken with Parmesan sauce and garnish with sage.