Slice a chicken breast
half in 1/2-inch strips. SautŽ with
a sliced clove of garlic in a little butter till the strips start to brown,
about 1 minute. Stir in some
chopped fresh herbs, whatever you have, and enough heavy cream to make a thick Òglop.Ó Check for season, then spoon over
split, toasted rolls or slather into hunks of French bread.
Real Fast
Food by Nigel Slater
Copyright ©
1995 by Nigel Slater