Chicken Filet with Milk Cream and Mastiha

Ingredients

4 chicken filets, cut in bite-size pieces

2 tablespoons olive oil

1 shot mastiha liqueur

120ml DELTA Milk Cream

1 cup chicken broth

1 teaspoon mastiha powder

Chives, finely chopped

Salt

Freshly-ground pepper

Heat the olive oil over medium heat and sauté the chicken until golden on all sides.

Season with salt and pepper, pour the mastiha liqueur on top and stir until the alcohol has evaporated.

Add the chicken broth, lower the heat and slow-boil for 25-30 minutes.

When the broth has been reduced by half, add the mastiha powder and the cream.

Boil slowly for another 2-3 minutes.

Garnish with chives and serve with two-tone rice.