Chicken breast for each person
Tuscan seasoning (masterfoods)
Chicken stock approx 1 cup
Cream approx 1 cup
Brown chicken breasts in a little oil, then shake seasoning liberally over each piece. Turn and repeat seasoning. Continue to brown for another minute or so.
Pour in stock. Cook chicken, turning occasionally until stock is almost completely reduced (leaving lovely brown liquid coating bottom of pan).
Remove chicken, cover with foil. Set aside.
Add cream to pan, scrap up all brown bits off bottom and edges to add flavour. Bring to boil, then simmer til reduced by half. It goes all lovely and creamy, it thickens but not too much.
Plate up and serve the sauce over chicken.
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