Chicken Breast with Radish-Honey Cream Sauce

Smooth, velvety sauce...

Ingredients
30ml (2 tbsp) extra virgin olive oil
30ml (2 tbsp) butter
4 chicken breasts, without skin, cut in two
Fresh thyme
8 radishes finely chopped
60ml (1/4 cup) white wine
15ml (1 tbsp) honey
60ml (1/4 cup) chicken broth
60ml (1/4 cup) cream
Grounded salt and pepper

Preparation
1. Preheat the oven at 180°C (350°F).
2. In a big skillet pan, heat half of the oil and butter.
3. Season chicken breasts with salt & pepper and sear on both sides.
4. Reserve chicken juices in skillet pan.
5. Place seared chicken breasts in an oven plate and sprinkle with thyme.
6. Cook in oven for 10-12 minutes or until chicken cooked through.
7. Add remaining olive oil and butter into pan with chicken juice. When butter is melted, fry radishes for 1 minute. Deglaze with white wine and add honey.
8. When liquid has reduced to half add broth and cream. Leave it simmer for 2 to 3 minutes or until you get a smooth & thick consistency.
9. Service chicken topped with radish sauce.

Makes 4 servings