Chicken Breast with Sage and Rosemary

Wash chicken breasts well and pat dry. Brush the skin side with olive oil, pepper and salt and sprinkle with the fresh herbs. Season the back side in the same way with the herbs, pepper and salt. Heat oil in a pan and sear chicken breasts well on the skin side. Then sear well on the other side, cover pan with lid and braise breasts at 100 degrees for 40 minutes. Remove meat from pan and keep warm in aluminum foil in oven. Deglaze sauce with white wine and fill up with soup. Add garlic and whipping cream and reduce by half. Season to taste with salt and pepper and a little honey. Thicken the sauce. Heat the meat again in the sauce.

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