Tender meat and fruity sauce — hearty, unusual, and very winter-like.
Ingredients: 4 chicken breasts, 2 large persimmons, 1 small onion, 2 cloves of garlic, 2 tbsp of butter, 100 ml of cream, salt, pepper.
Preparation: Tenderize the breasts, season with salt and pepper. Fry in butter until golden brown, then cover and cook until done. Finely chop the onion and sauté. Add the chopped persimmon and minced garlic, simmer until soft. Pour in the cream, stirring until a thick sauce forms. Serve the chicken drizzled with the sauce.
