Chicken Breasts with Chestnut-Plum Sauce
- 4 boneless, skinless Chicken breasts about 150 g (approximately 5 ounces) each
- freshly ground peppers
- 2 tablespoons vegetable oil
- 1 tablespoon powdered sugar
- 200 grams vacuum-packed Chestnuts
- 400 milliliters dry Red wine
- ½ liter Beef broth
- 2 thyme
- 10 Plum
- 2 tablespoons butter
- 4 slices Bacon
- Culinary herbs (for garnish)
Preheat the oven to 140°C (approximately 285°F).
Rinse the chicken breasts, pat dry and season with salt and pepper. Sauté in oil until browned on both sides. Transfer to the oven and continue cooking for 20 minutes.
Combine the powdered sugar and chestnuts in a saucepan and cook until the chestnuts begin to caramelise. Deglaze with the red wine and beef broth. Add the fresh thyme sprigs and simmer until reduced by about half.
Rinse the plums, cut into quarters and remove the pit. Add to the sauce.
Season the sauce with salt and pepper, remove from heat and stir in the butter.
Cook the bacon slices until crisp.
Plate the chicken breasts, top with the bacon slices and spoon the chestnut-plum sauce over the top. Garnish with fresh herbs and serve.