• 1 Large onion
  • 10 gr Butter
  • 25 gr Brown sugar
  • 40 ml Balsamic vinegar
  • 150 gr Cooked lobster meat
  • 4 Boneless chicken breasts
  • 350 ml Heavy cream
  • 30 ml White wine


Over medium heat gently sautee onions and butter until soft. Stir in brown sugar and add vinegar, simmer on medium heat until thick. Add lobster meat and mix.

Chicken Breast:

Using a boning knive, make a small pocket through the center of the breast and stuff with lobster- onion mix. Preheat a heavy non- stick frying pan, adding olive oil and brown the chicken on all sides. Place the frying pan with the chicken breast in an oven preheated to 190° C. Roast approximetaly for 20 minutes or until fully cooked. Remove the chicken breast from the frying pan and add white wine and heavy cream. Simmet until thickened. Sauce can be served as a bed under the chicken or simply poured on the top.