- Serves: 4
- Effort: medium
- 1 litres milk
- 215 g Greek yogurt
- 1 egg white
- 1/2 tsp cornflour
For the chicken in yoghurt sauce:
- 4 chicken breast fillets, (each 175g)skinless
- freshly ground salt and black pepper
- 1 tbsp extra virgin olive oil
- 15 g butter
- 2 shallots, finely chopped
- 2 cloves garlic, crushed
- 100 ml dry white wine
- 100 ml chicken stock
- 1 ripe medium-sized tomato, sliced
- 200 g Greek yogurt, stabilised
- 8 sprigs dill, 4 chopped, 4 left whole for garnish
1. Bring the milk to the boil in a saucepan. Once the froth rises, turn off the heat.
2. Allow the milk to cool. Using a thermometer, check that the milk has reached a temperature of around 45°C.
3. Beat the tablespoon of yogurt in a bowl. Add a tablespoon of the warm milk, beat in vigorously and pour in the remaining warm milk.
4. Transfer the mixture to a glass or earthenware bowl and stir for a few times. Cover the bowl with a large plate and wrap in a tea-towel.
5. Place the milk mixture in a warm place such as an airing cupboard. Leave to rest for 8-10 hours, then transfer to the fridge.
6. Now stabilize the yogurt. In a bowl, beat the egg white with a fork until frothy. In a saucepan, mix together the beaten egg white, cornflour and yoghurt, always stirring the mixture in the same direction.
7. Bring the mixture to the boil, stirring as you do so with a wooden spoon, again in the same direction. Reduce the heat and simmer gently for 2-3 minutes, until slightly thickened. Set aside to cool.
8. To make the chicken in yoghurt sauce, season the chicken breasts with 4 pinches of salt and 2 pinches of freshly ground pepper.
9. Over a medium heat, in a large frying pan, heat the olive oil and butter until the butter is foaming.
10. Add the chicken breasts and fry for about 3 minutes on each side. Remove from the pan and set aside.
11. Using the pan in which the chicken was fried, on a medium height, soften the shallots in the remaining fat for 1-2 minutes.
12. Add the garlic and fry for a further minute. Season with a pinch of salt and then add the wine and cook on a high heat for a further 1-2 minutes until the alcohol evaporates.
13. Add the stock and continue to cook on a high heat for 1-2 minutes or until the stock is reduced by half.
14. Stir in the slices of tomato, yoghurt and chopped dill, lower the heat and simmer gently for 1- 2 minutes until the sauce thickens enough to coat the back of the spoon.
15. Return the chicken to the sauce to reheat for 2 minutes. Taste and adjust the seasoning if required.
16. Arrange the chicken on 4 serving plates and spoon the sauce over. Garnish with sprigs of fresh dill.
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