Roasted chicken breast in brown garlic sauce

• Prepare a velouté sauce made with white stock.
• Cut the chicken breast in two and then sear on the griddle.
• Cut the garlic and fry lightly, then drain the oil.
• Cut the courgette into slices of about 3-4 mm with the skin on and then grill on the griddle.
• Cut the potato into 3 mm slices and sauté.
• Cut the tomato into slices.
• Chop parsley into brunoise.

For the sauce:

• Add cream and roasted garlic to the velouté sauce and then leave to boil for 10 minutes.
• Strain to remove the garlic and then add salt.

HOW TO PLATE UP

• Place the chicken breasts on a baking tray, add the velouté sauce and then put them in a preheated oven. Remove once the inside of the breasts are cooked.
• Place the garnish on another greased baking tray ( the sautéed potatoes, courgette and tomato place alternating slices of courgette and tomato slightly on top of each other). Season and then heat up in the oven.
• Place the chicken breast on a plate, pour sauce over the top, then place the garnish on the side of the plate and finally decorate with parsley cut into brunoise.